Potato Cakes

Adapted from The Memphis Cookbook, Junior League of Memphis, 1980.

This is pretty standard, but is great when you need to use up some potatoes.

Ingredients

3 medium sized raw potatoes
1T flour
1T cream (or milk)
1 egg
1t salt
Pepper to taste
1 scallion chopped
Oil for frying

Directions

Peel and grate the potatoes. Add all the other ingredients (except the oil) and mix well. Heat oil over medium-high heat in an iron skillet. With your hand, pick up about 1/2 cup of the potato goo, put it on a spatula, and transfer it to the skillet. Continue this until there's no more room in the oil. Fry both sides until golden brown. Drain on a paper towel or serve. Continue until all the potato goo is gone. Usually, you're left with quite a bit of liquid -- just toss it.

Jim Plank

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