Ingredients

1-1/2 lb. Idaho potatoes
1/4 C. onion, finely chopped
1 tsp. salt
1/4 tsp. freshly ground pepper
1 Tbsp. margarine

Cooking Instructions

Pare potatoes with a vegetable peeler. Grate potatoes on medium grater into a large bowl. Add onion, salt, and pepper; mix lightly but well with a blending fork. Melt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan. Turn potatoes into pan, pat down and spread evenly. Cover pan tightly. Turn heat low and let cook about 15 minutes or until underside is browned. Take pan off heat temporarily. Put a 12-inch plate (or very large pie plate) upside down on top of potatoes. With one hand on handle of frying pan and the other hand guiding the plate, turn frying pan upside down; then lift off pancake. This returns pancake back to plate. Next, immediately slide pancake back into frying pan, browned side up. Return to low heat. Do not cover. Let cook for another 15 minutes, or until bottom is browned. To serve, cut evenly into pie-shaped wedges.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)