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Kartoffelpuffer (German Potato Pancakes)
4 potatoes, shredded to make 4 cups, then drained
2 eggs, beaten
1 onion, chopped
1/4 cup flour
1 teaspoon salt
Heat 2 tablespoons bacon fat or margarine in a skillet.
Pour in one-fourth of the batter per pancake. Flatten to a 4-inch diameter. Cook for about 2 minutes on each side to a golden brown.