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2 pounds russet potatoes, peeled and shredded 2 eggs 1 onion, finely diced 1 teaspoon salt 2 tablespoons flour Dash of nutmeg Black pepper to taste ½ cup chopped green onions Oil for frying |
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Heat about one inch of oil in a skillet. Drop the potato mixture by tablespoons into the hot oil. Cook until golden brown on both sides. Drain on paper towels. Place on a serving plate and sprinkle with the green onions. |
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