1 lb All-purpose potatoes; peeled
2 lg Eggs; beaten
1 Envelope Lipton Recipe
-Secrets Onion or Savory
-Herb with Garlic Soup Mix
2 tb Olive or vegetable oil;
-divided
In food processor with grating attachment or with hand grater, coarsely
grate potatoes; drain on several layers of paper towels until almost dry.
In medium bowl, combine potatoes, eggs and onion soup mix.
In 12-inch nonstick skillet, heat I tablespoon oil over medium-high heat
and drop 1/2 of the potato mixture by rounded tablespoons into skillet.
Cook I minute on each side or until golden brown, pressing down lightly
with spatula when turning; drain on paper towels. Repeat with remaining I
tablespoon oil and remaining potato mixture. Makes about 24 potato pancakes
Variation: Stir in I can (4 ounces) chopped green chilies, drained, or I
can (7 ounces) corn, drained, with potatoes.
Serving Suggestion: Serve with applesauce and sour cream or plain yogurt.
Yields
24 Servings