Source: Miss Hulling’s Restaurant – St. Louis, Missouri
Yields 4 servings
6 medium potatoes
2 eggs, beaten
1 tablespoon grated onion
1/4 cup flour
1 teaspoon salt
Pinch of white pepper
Peel potatoes; grate or run through fine food chopper. Add remaining ingredients and mix to combine.
Heat shortening in a skillet (about 1/4-inch deep). Spoon pancake batter into hot shortening. Sauté until brown on one side; turn and brown the other side. Drain on paper towel or cloth and serve piping hot with applesauce.
NOTE:
Amount of flour will vary with the water content of the potatoes.