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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe is from Mrs. Rudolph Hellwege and Mrs. Otto Hemmann, from the cookbook Heritage of Cooking A Collection of Recipes from East Perry County, Missouri. Ingredients:
2 -3 cups raw potatoes (finely grated) |
2 eggs (well beaten) |
1 teaspoon salt |
2 tablespoons flour |
1 -2 tablespoon onion (grated) |
Directions:
1. Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet.
2. Bake about 3 minutes on each side, or until brown.
3. Make them thin.
4. We like to serve them with fried spring chicken or young squirrels.
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