Potato Pancakes - cooking recipe

Ingredients

3 medium potatoes, pared
1 small onion
1 egg, beaten
1 tsp. salt
dash of pepper
Wesson oil for pan frying

Preparation

Grate potatoes and onion.
Strain over bowl to save juices, squeezing vegetables to press out all excess liquid.
Place the juice in a small saucepan; cook over medium heat until thick, stirring constantly.
Combine this with grated vegetables, egg, salt and pepper.
Heat enough Wesson oil to cover bottom of large skillet.
Add potato mixture by large spoonfuls, then flatten a bit.
Fry over medium heat until golden brown, about 6 minutes. Turn just once and cook about 4 minutes to brown other side but keep puffy.
Add more oil as needed.
Drain on paper towels. Serve piping hot with applesauce or pot roast.
Makes 10 to 12 potato pancakes.