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POTATO PANCAKESIngredients: 1 lb. baker potatoes, peeled1/2 small onion, peeled1 large egg, beaten1 Tbsp. bread crumbs2 Tbsp. chopped parsley1/2 tsp. thyme (1 1/2 tsp. if fresh)1/2 tsp. salt1/4 tsp. black pepper2 Tbsp. butter or margarineGrate the potatoes, place in ice water, then grate the onion. In large bowl, combine egg, bread crumbs, parsley, thyme, salt and pepper. Put potatoes and onion in strainer, press gently to squeeze out excess liquid, and add to egg mixture. Toss until potatoes are coated. In large skillet, melt the butter or margarine over medium heat - use 1 Tbsp. of butter for 4 pancakes. Drop potato mixture into skillet 1/4 c. for each pancake, flattening each with a spatula into 4" round pancakes. Cook about 5-7 minutes on each side or until potatoes are cooked and pancakes are nicely browned. Yield: 8 pancakes