Potato Cakes Cordon Blue for Two

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Potato Cakes Cordon Blue for Two

 

3 small potatoes

1 egg

1 small onion, shredded

1/4 cup shredded swiss cheese

1 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter or margarine

 

Pare and shred potatoes directly into large bowl of cold water. Drain; rinse in

cold water. Squeeze firmly in a clean towel to remove as much of the wet as

possible. Beat egg in medium size bowl. Add, stirring to blend, the shredded

potato, onion, cheese, flour, salt and pepper. Heat butter in wide skillet over

low flame. Drop potato mixture by rounded tablespoonfuls into hot butter. Brown

on one side over medium flame for 5 to 6 minutes; turn and brown slowly on the

other side about 8 minutes or until cooked through.

Note: The potato cakes may be made the day before, wrapped in foil and reheated.

Yields 2 servings.