Follow these steps for perfect results
potatoes
shredded raw
eggs
medium
salt
flour
bacon grease
Shred potatoes in a food processor or on a cheese grater.
Place the shredded potatoes in a medium sized bowl.
Cover with cold water.
Chill in fridge for at least 30 minutes.
Drain potatoes.
Squeeze out excess moisture with hands.
In a medium bowl, combine the potatoes, eggs, salt, and flour.
Mix well.
Heat 2 tbsp bacon grease in a skillet.
When hot, drop potatoes by spoonfuls.
Fry until golden brown on both sides.
Serve immediately.
Expert advice for the best results
Serve with sour cream or applesauce.
For extra flavor, add grated onion to the potato mixture.
Everything you need to know before you start
5 minutes
Potato mixture can be made ahead and refrigerated for a few hours.
Stack the pancakes on a plate and garnish with a dollop of sour cream or applesauce.
Serve hot with sour cream, applesauce, or both.
Top with a fried egg for a heartier meal.
Balances the richness of the pancakes
Discover the story behind this recipe
Traditional comfort food
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