Bread, Breakfast, Dona Foltz, Family
3-4 russet potatoes, abou 1 1/2 pounds
1 medium onion
1 egg
salt and pepper
1 tablespoon milk
2 teaspoons oil
Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely. Grate onion; add. Beat egg with salt, pepper, milk; add to potato-onion mixture Combine lightly. Preheat oil on cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon.