6 md. sized potatoes (about 2 lb.) preferably baking potatoes
1/4 cup finely grated onion
1/3 cup flour
1 tsp. salt
Rendered bacon fat or lard
Applesauce or imported lingonberry (preiselbeeren) preserves
Peel the potatoes and, as you proceed, drop them into cold water to prevent their discoloring. In a large mixing bowl, beat the eggs enough to break them up, add the onion and gradually beat in the flour and salt. One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. Press down each potato firmly into the sieve to squeeze out as much moisture as possible, then immediately stir the potato into the egg and onion batter.
Preheat the oven to 250 F.
In a heavy 8 to 10 inch skillet, melt 8 tablespoons of bacon fat or lard over high heat until it splutters. Pour in 1/3 cup of the potato mixture and, with a large spatula, flatten it into a pancake about 5 inches in diameter.
Fry it over moderate heat for about 2 minutes on each side. When the pancake is golden brown on both sides and crisp around the edges, transfer it to a heated, ovenproof plate and keep it warm in the oven. Continue making similar pancakes with the remaining batter, adding more fat to the pan when necessary to keep it at a depth of 1/4 inch. Serve the pancakes as soon as possible with applesauce or lingonberry preserves. To serve 6 as a vegetable.