Instructions: Peel potatoes and grate very fine; there should be about 3 cups grated.

Squeeze out some of the moisture in the grated potatoes. Add onion, egg, flour and salt. Beat until well blended. Put 1/2 inch of fat or oil in the skillet. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides. Remove pancakes and drain on absorbent paper. Serve hot with sour cream, hot applesauce, cream cheese or apricot or prune puree, if desired.

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