• 2 shredded russet potatoes (about 3 peeled medium potatoes)
  • 1 cup finely chopped onion
  • 1 cup toasted wheat germ
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Oil spray

Preheat oven to 425° F. In a large mixing bowl, blend ingredients well using wooden spoon or hands. Coat two baking sheets with oil. Drop 1/4 cupfuls of batter onto prepared sheets and press down. Bake for 15 minutes, turn, then bake 10 minutes longer, or until browned. Serve with applesauce or sour cream.