Description:

Pete Roselle and Dan Qualye.. neither can spell POTATO without an "e", but! These pancakes are a SUPERIOR A+ in taste! Spell 'em anyway you like!

Source:

S. Chokel

Serves/Makes:4 entree-2x as many appetizers

Ingredients

• 4or more potatoes (2 cups (475 ml) grated)
• 1/2 onion, grated
• 2 eggs
• 1 tbsp (15 ml) flour
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 tbsp (30 ml) parsley (optional)
• 1/4 tsp (1 ml) nutmeg (optional)

Preparation

• Mix all ingredients.
• Heat frying pan (I use my iron one for this) with shortening.
• It is nice to add a little bacon grease for flavor.
• Drop large spoonfuls of potato mixture into the pan and brown the pancakes over medium heat.
• Turn to brown on the other side.
• Drain well on paper towels.
• TO MAKE AHEAD:
• Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very hot.
• TO FREEZE:
• Freeze in container (foil pie pans are ideal) between layers of saran.
• Defrost then reheat as above.

Comments

Directly copied from Pete Rozelle, NFL Commissioner, Page 116 "Souper Bowl of Recipes, Favorite Recipes of Famous NFL Personalities" by: Nan Perry, Betty Arnsparger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-189-9 Library of Congress Catalog Number 80-82260

I make these often times for appetizers and top them with sausages and kraut or sour cream and crumbled bacon.