5 Medium Potatoes, about 2-1/2 pounds

1 Medium Egg, beaten

1/2 cup All-Purpose Flour

1-1/2 tsp. Salt

5 Tbsp.  Shortening

Peel potatoes, cut into 6 pieces.  In a food processor, grind potatoes with blade until no large pieces remain, blending until a thick puree is formed.  Combine potato puree, egg, flour and salt until combined.

Heat a large frying pan over medium to medium-high heat until pan is hot.  Melt 2 Tbsp shortening in pan.  Once oil is hot spoon potato mixture into 2 long pancakes. Cook about 1-2 minutes, until golden brown on bottom.  Flip pancake and continue cooking until golden and crispy on bottom.  Remove pancakes from pan.

Continue adding 1 Tbsp. shortening to pan each time and making 2 pancakes per batch.  Makes 8 pancakes.  Serves 2-3 people.  Serve warm with butter or sour cream.