*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   1.5 kg  potatoes (a sort that stays “hard” - not the
   one you use for mashed potatoes) 1 big onion 2 eggs 1
   tsp salt a bit flour (Buchweizen (wheat flour or oat
   flakes) Oil Grate the potatoes over a sieve, so that
   the water can leave.  Don't use a to fine grater, you
   don't want to make mashed potatoes.
   Squeeze the potatoes - so that more water is going out
   of it.
   Grate the onions fine on the grater and put them to
   the potatoes, like the other ingredients and mix them
   Depending on how wet the dough is, put some flour or
   oat flakes to it, so that you get a not to solid dough.
   Put oil into a pan and when it is really hot, take
   with a (soap) spoon abit from the dough and put it
   into the pan and push it to a flat cake.
   They have to be “golden” from both sides (you have to
   turm them after awhile) - the border of that pancake
   has to be real crisp.
   Eat them hot to (or on) a slice of bread (Schwarzbrot
   (that is dark bread)) with butter and put Ruebenkraut
   (sugar-root syrup) or Apfelkraut (apple syrup) on it.
   From: levin@world.std.com (Levin F Magruder)
   Source:  Kathy Cooks (Kathy Hoshijo, Fireside)
   Converted by MMCONV vers. 1.40
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