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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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So good on a cold night. Great with pot roast, stews, or brisket. Ingredients:
8oz fine egg noodles |
2 tablespoons unsalted butter |
1 small white onion, minced |
2 large eggs, lightly beaten |
salt and pepper, to taste |
1/4 cup olive or canola oil |
Directions:
1. Cook noodles according to package directions until al dente, drain well.
2. Melt the butter over medium heat, then add onion and cook, stirring, until translucent.
3. Combine the noodles and onion in a medium bowl. Add the eggs, season with salt and pepper, and stir to blend.
4. Heat the oil in a large, heavy skillet over medium heat.
5. With an oversized spoon, drop the noodle mixture into the pan, and flatten slightly with the back of the spoon to form thin pancakes.
6. Fry until crisp and golden brown, turning once, 3-5 minutes total.
7. Drain on paper towels and serve immediately.
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