Potato Pancakes

1 lb Washington russet potatoes, pared and shredded
1 cup finely chopped onion
2 tbsp flour
1/2 tsp salt
1/8 tsp ground pepper
2 eggs, beaten
vegetable oil

Shred potatoes and squeeze out most of moisture, using cheesecloth, if necessary. Combine potatoes and onions toss with flour. Add salt, pepper and eggs; mix well.

Lightly oil non-stick skillet. Portion 1/2-cup potato mixture into hot skillet and spread to 4-inch round for each pancake.

Cook over medium heat about 5 minutes or until brown on one side. Turn and cook 2 to 5 minutes longer or until browned on second side. Keep warm until ready to serve.

Serving tip: Serve with dairy sour cream and applesauce.

Makes 6 pancakes
Source: Washington State Potato Commission