Preparation / Directions:
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 wte 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.
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