Ingredients:

• 2 large baking potatoes, peeled and cut into chunks that will fit in a food processor tube• 3 large eggs, lightly beaten
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• Vegetable shortening for frying

Preparation:

1. Insert the grating disk into a food processor. Send potato chunks down shoot.
2. While the processor is running, send the eggs, flour and salt down the shoot. Process until well combined.
3. In a large, heavy skillet set over medium-high heat, add enough vegetable shortening to come to a depth of 1/4 inch. Heat until hot, but not smoking.
4. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick.
5. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
6. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels.
7. Serve with granulated sugar or applesauce and sour cream.

Note: Add 2 tablespoons grated onion and/or 1 grated garlic clove to the batter, and/or 2 tablespoons fried, chopped bacon, if desired.