nice side dish

Potato Pancakes

1 1/2 lbs potatoes (how many this is depends upon size -- 3
medium-large or 2 large).
1/2 medium onion, peeled
2 eggs
2 T flour
1 t salt
pepper to taste

vegetable oil for frying

Shred the potatoes. A food processor or the shedding disk on a KitchenAid
is great, but a grater works fine. [If the potatoes will be left any
length of time, place them in cold water then drain and pat dry before
proceeding.]

Mince the onion, either with the steel blade of a food processor or a knife.

Mix eggs, flour, salt, pepper, and onion. Add the shredded potato. Heat
a griddle or frying pan until hot (non-stick works well if brushed with
oil, otherwise use a couple teaspoons). Pour 1/4 c. batter for each
pancake. Fry on medium heat until well b rowned. Keep hot.

Traditional accompaniments are warm applesauce or sour cream. A nice low
fat alternative is 'mock sour cream' made from non-fat cottage cheese.