6 lg. Idaho potatoes, about 4 1/2 lbs.
3 eggs
1 med. onion, grated
1/3 c. unsifted flour
2 tsp. salt
Vegetable oil

Pare potatoes, shred coarsely directly in large bowl of cold water. Drain, rinse in cold running water. Squeeze firmly in toweling to remove as much water as possible. Beat eggs in large bowl until frothy. Add potatoes, onions, flour, and salt. Stir to blend.

Heat 1/4 inch depth of oil in large skillet. Drop pancake mixture by 1/4 cup into hot oil. Add more oil as needed. Flatten with pancake turner to make an even thickness. Brown slowly on one side, about 5-6 minutes, turn and brown. Drain on paper toweling.