Ingredients & Directions
2 c Shredded russet potatoes.
(about 3 peeled medium
Potatoes)
1 c Finely chopped onion
1 c Toasted wheat germ
2 Eggs
1/2 ts Salt
1/2 ts Pepper
Oil spray
Preheat oven to 425 F. In a large mixing bowl, blend all ingredients
well using wooden spoon or hands. Coat two baking sheets with oil.
Drop 1/4 cupfuls of batter onto prepared sheets. Press down with the
back of the measuring cup or your dampened hand. Bake 15 minutes,
turn, then bake 10 minutes longer, or until browned all over. Serve
with applesauce or sour cream.
Yields
14 Servings