Cut potatoes into quarters; place in a medium saucepan with water to cover. Bring to a boil, and cook 10 minutes. Drain and cool.
Shred potatoes, and add remaining ingredients except oil, mixing well. Drop potato mixture by heaping tablespoonfuls into 1/8 inch hot oil (375°); press into 2 1/2-inch rounds using the back of a fork. Fry until golden brown, turning once. Drain well.