Prep: 20 minutes Cook: 30 minutes (in batches)
By Mary McDougall
This is another of my family's favorites, which we have been enjoying for over 30 years. The starch from the freshly grated potatoes with the addition of the flour helps to hold these together. Do not grate the potatoes much before you are going to prepare the dish because the potatoes will tend to turn black if they sit too long before cooking.
- 4-5 medium russet potatoes, grated
- 1/2 medium sweet onion, grated
- 5 tbsp white whole wheat flour
- 3 tbsp water
- 3 tbsp fresh parsley, chopped
Mix all ingredients in a bowl. Heat a non-stick griddle to medium heat. Ladle potato mixture on griddle, flattening slightly. Cook about 5-8 minutes on first side; turn and cook an additional 5-8 minutes.
Hints: Keep warm in a 200 degree oven until all are cooked. Grate potatoes and onions in a food processor to save time. For appearance sake, you may wish to peel the potatoes before grating, however it is not necessary to peel them, just scrub them well. Serve with applesauce, ketchup, barbecue sauce, gravy or Pico de Gallo.