4 lg. potatoes, peeled, rinsed & shredded
1/4 c. finely chopped green or red bell pepper
1/4 c. finely chopped onion
2 eggs
1/3 c. all-purpose flour
2 tsp. salt
1/8 tsp. white pepper
1/3 c. vegetable oil

Fill large bowl half full with cold water and coarsely shredded potatoes. Line a colander with clean towel or cheesecloth; drain shredded potatoes. Wrap potatoes in towel; squeeze towel to remove as much water as possible.

Mix potatoes, green peppers, onions, eggs, flour, salt and pepper in large bowl; toss together until well mixed. Heat oil in 12 inch skillet over medium heat. Drop scant 1/4 cupful of potato mixture into 4 mounds. Flatten each mound to make 4 inch pancake with pancake turner. Cook until golden brown on one side, about 4 minutes. Turn pancake and brown other side. Drain on paper-lined cookie sheet; keep warm. Repeat to make about 12 more pancakes; stirring mixture occasionally. Yield 16 pancakes.