6 mediterranean. sized taters (a couple of lbs.), preferably baking taters
2 eggs
1/4 c. finely grated onion
1/3 c. flour
1 teaspoon. salt
Bacon fat or lard
Applesauce or imported lingonberry (Preiselbeeren) preserves
Peel the taters so that as you proceed drop them into cold water to avoid their discoloring. Inside a large mixing bowl, beat the eggs enough to interrupt them up, add some onion and progressively beat within the flour and salt. Individually, pat the taters dry and grate them coarsely right into a sieve or colander. Press each potato lower firmly in to the sieve to squeeze out just as much moisture as you possibly can, then immediately stir it in to the egg and onion batter.
Preheat the oven to 250 levels. Inside a heavy eight to ten inch skillet melt 8 tablespoons bacon fat or lard over high temperature until it sputters. Pour in 1/3 cup from the potato mixture and, having a large spatula, flatten it right into a pancake about 5 inches across. Fry it over moderate heat for around 2 minutes on every side. Once the pancake is golden brown on sides and crisp round the edges, transfer it to some heated, ovenproof plate and it warm within the oven. Continue making similar pancakes using the remaining batter, adding more fat towards the pan at the appropriate interval to help keep it in a depth of just oneOr4 inch. Serve the pancakes as quickly as possible with applesauce or lingonberry preserves.
A helpful hint to find out whenever a pancake is completed once it has been switched. Lightly stroke the top of cooked side. When the pancake feels crisp, the interior isn't carried out by the middle. Once the cooked side becomes moist, the pancake is completely cooked.