I returned again to the Victory Cookbook and found a recipe for potato pancakes that sounded promising. Be advised: If you lack patience, this is not the recipe for you since the peeled potatoes must sit, submerged in cold water, for 12 hours. But I wasn't about to let time prevent me from testing this recipe, so I got up early (pre-snow adventure) to pare and soak the potatoes so we could enjoy potato pancakes by dinner time. This recipe is clearly ration-point friendly as all of the ingredients used would have been abundantly available during wartime and none of the ingredients required ration points. Hooray!
So, here's the process:
After letting the potatoes soak, I grated them with a standard box grater. Because I am terrified of any encounters between my fingers and the grater, I made sure to leave a substantial potato barrier - as you can see from the photo. Grating the potatoes took nearly an eternity. And after said potatoes were grated, I squeezed out as much liquid as possible from the potato shavings. That part was a little gross but painless.
You can see the freshly squeezed potato pulp in the photo above. Next, I added eggs to the potatoes. (Caveat: I cheated and used egg substitute, but they didn't seem to harm the pancakes in the least. I'm sure regular eggs, beaten into a frenzy would work just as well.)
Then, very gingerly I mixed the eggs into the potatoes. Finally flour, baking powder, salt, and pepper were added and mixed thoroughly with the potatoes.
For the final step, I lightly sprayed a non-stick skillet with a non-stick spray and dropped the potato mixture by spoon into the pan. Once the pancakes had browned on one side, I flipped them so they could brown on the other. You'll know the pancakes are browned on a side when they no longer stick to the pan. The finished product was hashbrown-y and delicious. My two-year-old especially couldn't get enough of the stuff.
The cookbook recommended that the pancakes be served with a side of applesauce, but personally, I think I'd prefer it served with sour cream or ketchup. For those of you that are interested in testing the recipe for yourselves, here it is!