Potato and Egg Pancakes

This is great with bacon or sausage and hot butter toast for a dinner-time breakfast. Also a great side-dish with just about anything.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large russet potatoes, peeled
• 1  large onion
• 1⁄2 bunch parsley, leaves chopped
• 1 -2  tablespoon dried mint, lightly crushed,less taste
• 4  eggs
• 2  tablespoons flour
•  salt & freshly ground black pepper
•  extra virgin olive oil, for pan frying

Directions

1. Grate onion and potatoes.
2. Add remaining ingredients and mix thoroughly.
3. Allow to set for 5 minutes for mint to rehydrate.
4. Drop by generous tablespoonfuls into about 1/8" of hot oil in a large skilled.
5. Flatten with spatula, and cook until golden browned, turn, and brown other side.
6. Drain on paper towels, and serve immediately.