Hot Potato Cakes
Muffin-shaped cakes that are best served hot with butter and syrup. Very good with ham for a holiday breakfast.
Yield: Serves 6-8.
- 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
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.