Perfect Potato Pancakes


  • 3 Green Field Farms Potatoes (2 lb.)
  • 1/2 Cup Grated Green Field Farms Onions
  • 2 Large Green Field Farms Eggs
  • 2 Tablespoon Flour
  • Teaspoon Salt
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Pepper


Wash and pare potatoes. Grate coarsely into a bowl of ice water. (This prevents grated potatoes from turning brown.) Let stand 15 minutes. Beat eggs; add onion, salt, pepper, flour, and nutmeg; mix well. Drain potatoes; pat dry with a paper towel and add to egg mixture. In a heavy skillet, heat 1/8 inch cooking oil until hot, but not smoking. For each pancake drop about cup potato mixture into the hot oil and flatten it. Fry 2 or 3 minutes on each side or until golden brown and crisp. Drain well on paper towels. Serve hot with applesauce or sour cream.