Grate the potatoes and squeeze thoroughly dry, using a dish towel. Put the potatoes in a bowl with the eggs, garlic, flour, marjoram and seasoning and mix well. Heat half the butter and oil together in a large frying pan, then add large spoonfuls of the potato mixture to form mounds. Carefully flatten the "pancakes" well with the back of a dampened spoon. Fry the pancakes until crisp and golden brown, then turn over and cook on the other side. Drain on paper towels and keep warm while cooking the rest of the pancakes, adding the remaining butter and oil to the frying pan as needed. Serve the pancakes topped with sour cream, sprinkled with parsley and accompanied by a fresh, juicy tomato salad.
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|Serving Size: 1 Serving (2916g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2471 (53%)|
|Amt Per Serving||% DV|
|Total Fat 274.6g||366 %|
|Saturated Fat 63.7g||319 %|
|Monounsaturated Fat 74.3g|
|Polyunsanturated Fat 121.6g|
|Cholesterol 155.2mg||48 %|
|Sodium 817.7mg||28 %|
|Potassium 9914.9mg||261 %|
|Total Carbohydrate 495.9g||146 %|
|Dietary Fiber 52.1g||208 %|
|Sugars, other 443.9g|
|Protein 67.9g||97 %|
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Calories per serving: 4652
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