6 lg. Idaho potatoes
3 eggs
1/3 c. flour
1 med. onion, grated
2 tsp. salt
Vegetable oil

Pare potatoes; shred coarsely into a large bowl of cold water. This removes the starch and keeps them white. Drain and rinse in cold running water. Squeeze firmly in toweling to remove as much water as possible.

Beat eggs in a large bowl until frothy. Add potatoes, onion, flour and salt. Stir well.

Heat a 1/4 inch depth of oil in heavy skillet. Carefully drop 1/4 cup mixture into hot oil. Flatten with pancake turner for even thickness. Brown on one side about 6 minutes; turn and brown on other side. Drain on paper towels. Serve hot with applesauce.