Servings: 4 servings

6-8 potatoes 6 to 8 potatoes
1 large onion 1 large onion
1 tsp salt 1 tsp salt
3 tbsp butter or margarine 3 tbsp butter or margarine
1¼ cups grated Cheddar or similar cheese 1¼ cups grated Cheddar or similar cheese

Peel potatoes and onion. In a food processor or with a grater, finely shred potatoes.
Combine potatoes, onion, and salt. Heat 2 skillets. Divide butter between them. Heat butter until slightly brown.
Add half of potato mixture to each skillet. Cook for about 8 minutes, stirring once or twice. Add grated cheese and firmly press mixture. Cook, covered, for about 5 minutes until bottom is crispy.
Quickly turn potato cakes over and cook on other side for 5 minutes. You may split potato cakes in half for easier handling, if desired. Serve immediately.

Prep: Fairly easy. Cost: inexpensive. Prep time: 25 minutes. Good served with: Bacon or ham, a green salad and red wine, beer, apple cider or mineral water. Tip: You may substitute finely sliced leek or green onion for onion in this recipe. For a more pronounced flavor add 1 tablespoon finely chopped thyme leaves or 2 tablespoons chopped parsley or chives. A dash of nutmeg may also be added.  Prep: Fairly easy. Cost: inexpensive. Prep time: 25 minutes. Good served with: Bacon or ham, a green salad and red wine, beer, apple cider or mineral water. Tip: You may substitute finely sliced leek or green onion for onion in this recipe. For a more pronounced flavor add 1 tablespoon finely chopped thyme leaves or 2 tablespoons chopped parsley or chives. A dash of nutmeg may also be added.