(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.)