1 pound shredded fresh potatoes, or frozen potatoes, thawed or squeezed dry
2 eggs, slightly beaten
2 Tbsp. flour or bit more to hold together
salt and pepper or seasoning salt to taste
1 small onion, minced finely
handful of fresh parsley, minced
Mix everything together. With a small icecream scoop or 1/4 cup measuring cup, scoop out portions of potatoes on hot griddle or omlet pan sprayed with a light coating of olive or other oil. Cook until golden brown on both sides.