4 c. shredded potatoes
1 (3 oz.) pkg. cream cheese
2 eggs
2 tbsp. flour
1/2 c. diced Swiss cheese
2 tbsp. grated onion
1/2 tsp. salt
1/2 tsp. black pepper
3 tbsp. butter
3 tbsp. salad oil

Drain potatoes, set aside. In medium bowl, beat cream cheese until fluffy. Add eggs; beat well. Add flour and beat until combined. Stir in potato, cheese, onion, salt and pepper. Heat butter and oil in a large skillet. Using 1/4 cup batter for each pancake. Pour in skillet and flatten slightly. Cook 5 minutes, turn and cook on other side.