4 medium potatoes 1 medium onion 1 egg, lightly beaten 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon white pepper 1/2 teaspoon baking soda Butter or bacon fat
Wash the potatoes and peel them, then drop them into cold water.
Let stand one or two hours. Drain. Grate the potatoes with a fine
grater and press to squeeze out excess liquid. Peel and grate the
onion into the potatoes and add the egg, seasonings and soda. Mix
well. Heat butter or fat in a large skillet and add one spoonful of
the mixture for each pancake. They should not be too thick. Cook
gently until golden brown on the bottom, turn, and brown the other
side. Allow to drain on paper towels, and keep warm until ready to
serve. Add more fat to the skillet and continue cooking the pancakes
in this fashion until all the mixture is used.