Our Favorite Potato Pancakes

1. 1

   Peel and shred potatoes.

2. 2

   (Should be 3 cups shredded) In a large bowl, beat eggs; stir in potatoes, onions and spices.

3. 3

   Sprinkle flour over top and stir in.

4. 4

   Melt enough shortening in a large heavy fry pan (about 1/4 inch deep) and heat.

5. 5

   Measure out about 1/4 cup potato mixture for each pancake.

6. 6

   Flatten slightly to make a thin pancake.

7. 7

   Fry slowly, turning once, 3 to 5 minutes, or until crisp and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.