Bramborak

• 1 medium onion, sliced or slivered
• 3/4 plus 2 tablespoons lard, vegetable oil or rendered chicken fat
• 4 cups shredded potato, about 2 pounds
• 2 eggs
• 1/4 cup cup milk
• 1/2 cup flour
• 1/2 cup farina, cream of wheat or wheat germ
• 1/4 teaspoon caraway seeds
• salt & pepper to taste

1. In a skillet heat 2 tablespoons lard or oil. Add sliced onion and reduce heat to low. Cook the onions for about 40 minutes or until caramelized and golden brown. Set aside.
2. While the onions are cooking, grate the potatoes and put them in a colander to drain. Squeeze out all of the liquid that you can.
3. In a large bowl, beat the eggs and the milk. Add the flour, farina, caraway seeds, potatoes and caramelized onion. Mix well.
4. Heat the lard or oil in a large skillet over high heat.
5. Test the oil first by dropping a small bit of the potato mixture in. If it sizzles and starts to cook your oil is hot enough.
6. Grab a handful of the potato mixture and patty it out. Gently place each patty into the hot oil and don't over crowd the skillet (none touching).
7. Fry the patties for 3-5 minutes or until the edges are brown. Turn the patties over for another 3-5 minutes on the other side.
8. Drain the pancakes on paper towels and season with salt and pepper. Keep them hot in the oven until all are done.

onion, lard, potato, eggs, milk, flour, caraway seeds, salt

Taken from food52.com/recipes/7970-bramborak (may not work)