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1/2 lb. raw potatoes
1/2 lb. potatoes, boiled & mashed
2 eggs
2 tbsp. flour
1 tsp. salt
1/2 tsp. ground black pepper
1 sm. onion, finely grated
1/4 c. milk
1/4 c. butter

Peel the raw potatoes and coarsely grate them on to a clean cloth. Wring the cloth to extract as much moisture from the potatoes as possible. Put the grated potato in a large mixing bowl. Add the mashed potatoes and beat in the eggs with a wooden spoon.

Add the flour, salt, pepper, grated onion and milk to the egg and potato mixture. Stir with the wooden spoon until all the ingredients are combined.

Melt the butter in a large skillet over moderate heat. When the foam subsides, drop 2 or 3 large spoonfuls of the mixture into the pan and cook for 3-4 minutes on each side, or until the pancakes are golden and crisp round the edges.

Remove the pancakes from the skillet, transfer them to a heated plate and cover with aluminum foil to keep them warm. Cook the remaining pancakes, adding more butter to the pan if needed. If necessary, the pancakes may be kept warm in a very low oven. Serve the pancakes as soon as they are all cooked.

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