Potato Hotcakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 lb potatoes
  • 2 tablespoons flour
  • 1 dessertspoon powdered mustard
  • 2 tablespoons finely-grated onion
  • 2 eggs
  • Salt and pepper
  • Fat or dripping for frying


    Peel the potatoes and soak in cold water for thirty minutes. Grate them and drain away any liquid. Add the flour, mustard powder, onion and beaten eggs. Mix thoroughly and season with salt and pepper. Melt a little fat or dripping in a pan and drop in the mixture in spoonfuls. When brown on one side, turn over and brown the other side. Serve with bacon or sausages.