Potato Pancakes

This recipe has that grandma style, homey feel to it. Its from The Vegetarian Epicure by anna thomas , edited in 1972.. There are, of course, many different ways to make potato pancakes, the runny kind like the traditional buttermilk pancakes, and the shreddy kind like a hashbrown almost. This one is the shreddy kind.

You will need,

•  2 1/2 cups grated raw potatoes
•  4 Tbs shredded onion
•  1 Tsp Salt ( i prefer sea or kosher )
•  2 Large eggs (organic free range)
•  2 Tbs fine dry breadcrumbs (the seedier the better)
•  Fresh ground pepper to taste
•  Oil and Butter

1. Peel and Grate 3 large potatoes and press the excess water out thoroughly. Measure out 2 1/2 cups of grated potato.

2. Stir in finely chopped or shredded onion, the salt, 2 lightly beaten eggs, and the breadcrumbs. If the batter is to0 moist, you mad add a little more breadcrumbs. Grate in black pepper to taste.

3. Heat a large, heavy skillet and melt about 1/4 or so butter in it. Add equal amount of oil (olive or whatever) There should be almost a 1/4 inch of melted fat in the skillet. Drop the pancake batter in by heaping spo0nfuls and flatten slightly with spatula.

4. Fry the pancakes until crisp and brown on both sides. You can serve with cold sour cream and applesauce if you wish! Enjoy!