Instructions: Peel potatoes and onion. Finely chop onion. In a food processor or with a grater finely shred potatoes. Combine potatoes, onions and salt. Heat 2 skillets. Divide butter between them. Heat butter until slightly brown.

Add half of potato mixture to each skillet. Cook for 8 minutes, stirring once or twice. Add grated cheese and firmly press mixture. Cook covered for about 5 minutes until bottom is crispy.

Quickly turn potato cakes over and cook on other side for 5 minutes. You may split potato cakes in half for easier handling, if desired. Serve immediately.

Yield: 4 servings.

Margaret Westerman

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