Homestyle German Potato Pancake

1 medium potato, cooked in the microwave on high for 3 minutes
one egg, scrambled
1/4 cup all purpose flour
2 tbsp chopped green onions
salt & pepper, to taste
1 tbsp canola oil

In a medium bowl, using a grater on the largest hole size, grate the potato into the bowl. Add flour and coat the potato, incorporate egg and green onion. You can add the salt and pepper at this time or after it's cooked. This mixture will be thick.

In a small frying pan, heat oil and then add mixture pressing down and leveling until it's an even 1/4 inch thick disc. Cook for about 5 minutes on one side until browned and then flip and turn down the heat to prevent burning. Serves one.

Potato Pancakes

1 1/2 pounds red or white rose potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons canola oil
applesauce

1. Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, salt, and pepper.

2. Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with applesauce, as desired.

From Martha Stewart's Everyday Food, December 2003

German Potato Salad

6 medium potatoes
6 slices cooked and crumbled bacon
2 tbsp bacon fat

1 tbsl flour
1 tsp salt
1 tbsp sugar
1/4 tsp black pepper

1/2 cup water
1/4 cup white vinegar
1 small onion, diced (red or white)

1 tbsp chopped flat leaf parsley

Preheat oven to 350.

In large stock pot, fill half full of hot water, cook on high heat and season with salt.While the water is heating up to a boil, wash and chop potatoes into 1 inch bite size pieces. Cook for 10 -12 minutes then drain well. Place into cassarole dish.

While potatoes are cooking, start bacon. Cook bacon until crisp. Dice onion and set aside. Drain bacon onto paper towels, but reserve 2 tbsp of bacon fat. In same frying pan as you cooked the bacon and stiring with a wire whisk, add flour, salt, sugar and pepper. Whisk until smooth while cooking on medium.

Add in water, vinegar, onion. Cook until onion is translucent, about 5 minutes. Meanwhile, chop bacon and place in cassarole with potatoes. Pour cooked mixture over potatoes and bacon. Add in chopped parsley. Fold gently, 2-3 turns.

Bake in a 350 degree oven for 15 minutes. Serve warm. Yield 6-8 servings.