1 lb russet potatoes, peeled and soaked in salted water
1 medium onion, grated
1 egg
1/2 cup plus 4 tblspns flour
2 tblspns oil
salt and pepper to taste

Shred the potatoes. Combine all ingredients and mix well. Coffin fry a few at a time until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Traditionally served warm with sour cream and applesauce, but for a hellmouth variation, try it with some hot salsa.