CONTEST SIDE DISH: Schroeder's Famous Potato Pancakes

SCHROEDER'S FAMOUS POTATO PANCAKES
The original recipe from San Francisco's famous restaurant
Adapted by BumbleBeeBoogie

3 pounds potatoes (Russets, Yellow Fins or Yukon Golds)
4 large eggs, lightly beaten
1-1/4 cups all-purpose flour
1/2 tablespoon salt
freshly ground pepper to taste
1 tablespoon grated onion
1 large Granny Smith apple, peeled, cored and grated
solid shortening for frying

Peel the potatoes, wash and let stand in a bowl of water to crisp. Just before cooking, thoroughly drain; coarsely grate the potatoes; then drain and pat dry again with paper towels. Place in a large bowl and mix in the eggs, flour, salt and pepper, onion, and apple.

Heat the shortening until very hot in an 8-inch heavy cast iron skillet. Spoon about one-fourth of the potato mixture into the skillet. This recipe will make three to four 8-inch pancakes. Alternatively, you may spoon smaller amounts of the mixture to make smaller pancakes to serve six. Brown on one side, turn and brown on the other. Drain on paper towels. Keep the cooked pancakes warm in the oven set at the lowest warming temperature until ready to serve. Pancakes should be crisp, so do not cover.

Serves 3 to 4.