I make em about the same as hepcat. The flour part I play by ear once I see how "wet" the batch is turning out.
Another angle, which I love, is for breakfast. Make up a small batch, fry em, put three or four on a plate and lay 2 or 3 fried eggs on top! Side with sausage or bacon.
When we have a taste for them we always make em at home! I grate them which usually the hardest part, second only to standing at the stove frying them for the family. As they come out of the pan they go right to someones plate who is ready for the next "load". I always end up eating last.
Cooking them ahead of time and putting them in the oven to stay warm is not good. You loose all the "crispy" edges!
Butter, sour cream, apple sauce, ,,,