Shredded raw potatoes go into these pancakes that are cooked until golden in butter.
Time to prepare: 20 minutes
| 4 medium potatoes, pared
1 small onion, grated
2 Tbs. all-purpose flour
2 Tbs. minced parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 Tbs. butter or margarine
4 strips crisply cooked bacon
Parsley for garnish
| Hold potatoes in cold water to prevent turning brown. Blot dry and shred coarsely.
Mix with onion, flour, eggs, parsley, salt, pepper and nutmeg.
Heat butter in large skillet or saute pan.
Place large spoonsful of potato mixure into mounds to form pancakes. Sauate until brown and crisp on one side; turn over and repeat. It will take 3 to 4 minutes on each side over medium heat. Remove to hot platter.
Garnish with crisp bacon and parsley. Serve immediately.