Shredded Potato Cakes - cooking recipe

Ingredients

8 medium potatoes, pared
1 medium onion, grated
4 Tbsp. flour
4 eggs
4 Tbsp. minced parsley
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
2 Tbsp. margarine

Preparation

Hold potatoes in cold water to prevent coloring.
Shred coarsely.
Mix with onion, flour, eggs, parsley, salt, pepper and nutmeg.
Heat butter in large skillet.
Place large spoonfuls of potato mixture into mounds to form pancakes.
Saute until brown and crisp on one side.
Turn and repeat.
Place on hot platter when done.