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Hot Potato Cakes

by

Yield: Serves 6-8.

Muffin-shaped cakes that are best served hot with butter and syrup. Very good with ham for a holiday breakfast.

Ingredients:

  • 2 pounds raw white potatoes, peeled
  • 3/4 cup melted butter
  • 1 tablespoon mild onion, finely grated
  • 1/4 cup dried currants
  • 3 large eggs
  • 2 tablespoons sour cream
  • 1 teaspoon salt
  • 1/4 cup wheat germ

Instructions:

Preheat oven to 400 degrees F. Grate potatoes or run through food chopper. Drain well. Stir in 1/2 cup melted butter, grated onion, currants, unbeaten eggs, sour cream, salt, and wheat germ. Mix well by stirring; do not beat. Heat heavy muffin pans in oven and brush with remaining 1/4 cup melted butter. Half fill with potato batter. Place at once in oven and bake for about 25 minutes or until nicely browned.
Updated Wednesday, November 21st, 2007
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