Peel potatoes, drop into cold water. In large mixing bowl, beat eggs enough to break them up; add onion & gradually beat in flour & salt. Pat potatoes dry one at a time & grate coarsely into sieve or colander. Press each potato firmly into sieve to squeeze out water; stir into egg & onion batter immediately. Preheat oven to 250. In heavy 8-10 inch skillet, melt 8 Tbs bacon fat over high heat until it splutters. Pour in 1/2 cup of potato mixture; with large spatula, flatten into pancake about 5-inch in diameter. Fry over medium heat 2 minutes on each side. When golden brown on each side & edges crispy, transfer to heated plate & keep warm in oven. Continue making pancakes, add more fat if necessary to keep depth of 1/4 inch. Serve as soon as possible with applesauce or ligonberry preserves. From the
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 8|
|Calories from Fat: 58 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 264.4mg||81 %|
|Sodium 96mg||3 %|
|Potassium 767.8mg||20 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 32.2g|
|Protein 12g||17 %|
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Calories per serving: 241
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