4 lg. potatoes
2 eggs
1/2 c. finely chopped onion
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
Salad oil
Maple syrup or applesauce (optional)

Peel and shred potatoes. Place in a bowl of cold water. Line a colander with cheese cloth or clean thin dishtowel. Drain potatoes into cloth and squeeze out as much moisture as possible. Put potatoes in a mixing bowl.

Beat eggs, add to potatoes along with flour, onion, salt and pepper; mix well.

Heat 1/3 cup oil in a skillet until hot. Drop potato mixture 1/4 cup at a time into hot oil about 3 inches apart. Flatten with a spatula to make a 4 inch pancake. Cook until golden brown. Turn and cook other side.

Serve with syrup or applesauce. Good also with pot roast.