Serves: 8

1. Shred enough potatoes to measure 4 cups. Rinse well drain and pat dry.

2. Mix potatoes, eggs, onion, flour and salt. Heat 2 tablespoons of the oil in 12-inch skillet over medium heat. For each pancake, pour about 1/4 cup batter into skillet. Flatten each with spatula into pancake about 4 inches in diameter.

3. Cook pancakes about 2 minutes on each side or until golden brown. Cover to keep warm while cooking remaining pancakes. Repeat with remaining batter as batter stands, liquid and potatoes will separate, so stir to mix as necessary. Add remaining oil as needed to prevent sticking.

NUTRITION FACTS: 1 Serving: Calories 65 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 55mg Sodium 160mg Carbohydrate 8g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 4% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Starch 1/2 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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