1 tablespoon vegetable oil for frying
6 large potatoes, peeled and cubed
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
6 tablespoons butter
1/2 cup diced celery
1 teaspoon prepared horseradish
1/2 teaspoon ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground thyme
1 teaspoon dried sage
1 teaspoon dried sage
1 (10 ounce) can evaporated milk
1 teaspoon dried basil
1 teaspoon dried onion
salt to taste
ground black pepper to taste
Heat oil in a large heavy skillet over medium-high heat. Cook and stir potatoes until brown; remove from skillet. Mix in onion, salt, pepper, eggs, flour, baking powder, butter, celery salt, parsley, thyme, sage, pepper and celery salt. Season with parsley salt and garlic powder. Mix well, cover and cook until eggs are set; remove from skillet.
Fry potatoes until golden brown; remove from pan. Fry onion and celery in oil until golden brown; drain on paper towels.
Place potatoes and onion in a large bowl. Mix vegetables with 2 tablespoons flour to form a roux. Heat the butter in a small saucepan over medium-low heat.
Sift together the 2 tablespoon flour, baking powder, and salt; stir into potato mixture.
Fry 1 layer of potatoes in the oil. Brown on both sides. Drain on paper towels and serve hot.
Remove from hot oil, place in a large bowl by itself, and stir with 1 teaspoon celery salt, 1/2 teaspoon salt, 1/2 teaspoon celery salt, 1/4 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon lemon zest, lemon zest, salt, pepper.