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6 med-size potatoes, peeled and rinsed5 eggs
1/2 cup flour
1 tsp. salt
Shred potatoes and put in colander lined with thin kitchen dish towel. Rinse with cold water. Drain and squeeze out as much water as possible by twisting potatoes in towel. In separate bowl, whisk eggs and salt. Dump shredded potatoes into egg mixture and stir. Sprinkle flour over top and stir until well-blended.
Into large, non-stick fry pan, add oil to almost cover bottom of pan (thin layer). Dump 1/2-cup servings into oil and flatten a bit. Fry until dark golden on each side and drain on paper towel. Serve hot with ketchup or applesauce.
