these are a little bit Southern
What distinguishes these from most, is they’re almost all potato and totally crispy.
6-8 firm white potatoes
Salt and Pepper
Vegetable oil (for true authenticity use a ton of crisco) heated in a skillet until it’s hot!
Shred potatoes in cuisinart – so that they’re thin potato shreds. Be careful not to moosh them, if they feel too liquidy, dry off with a paper towel, before adding eggs.
Beat eggs and add them to potatoes. Add salt and pepper.
With a large spoon, dollop a spoon of potatoes into hot oil. Flip them with a spatula to brown. Don’t worry if you have to turn them more than once.
When browned and crispy, dry on paper towels, patting the top to get off the excess oil, keep warm in 250° oven while other batches cook.
Serve with applesauce or sour cream or both.
by Kitty Kaufman
by Lisa Dinsmore