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Potato Cakes

(by Shirley Beth Newbery)


4 medium-sized potatoes, diced (with or without skins)

2 T. butter, softened

2 eggs

1 chopped onion

pinch of salt and pepper

flour for dredging

vegetable oil for frying

optional: 4 additional eggs

Place potatoes in a pot of boiling water and cook until tender.

Drain and mash with 2 T. butter and 2 eggs.

Cook onions in a small amount of water until softened.

Mix onions, salt and pepper with potato mixture.

Form mixture into small, thick pancakes and dredge in flour.

Heat oil and shallow-fry cakes, turning once, until browned.

Optional: These are delicious with a fried egg on top.


(Read Trying Her Best, the story that accompanies this recipe.)

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