Audrey's family's latke recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Makes about 25 latkes.

Clean 3-4 medium potatoes well. Don't skin.

Shred potatoes in food processor - first with flat blade, then with round blade.

Squeeze water out of potatoes. Using a salad spinner is a great way to go!

Let shredded potatoes sit for a few minutes to let additional water leech out. Drain.

Scramble 3-4 eggs well.

Mix potatoes, egg, spices, and breadcrumbs (start with 1/4c, no more than 1/2c).

Spices - Paprika, garlic, onion, pepper, salt.

The mixture should be a kind of loose consistency. If too eggy, add more breadcrumbs.

Fry latkes until golden on outside, still a little soft on inside.

Drain on paper towel.

Arrange on baking sheet.

Bake at 350d for 10-15 minutes just before eating. Serve hot!

Extra latkes can be frozen in stacks and baked in oven just prior to eating.