5 pounds potatoes, peeled
3 eggs, beaten
2 1/2 cups dry pancake mix
2 teaspoons salt
1 teaspoon ground black pepper
Sour cream (optional)
In a food processor grate potatoes and onion. You can also grate by hand but it does take a bit longer.
While peeling potatoes you can set them in a bowl of cold water to keep them from turning grayish in color (from being exposed to air) until you are done peeling. They may turn a little gray as you are waiting to cook each batch but it doesn't affect the taste or how they cook.
In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.
Lay them on paper towels after cooked to soak up excess oil before serving.
TIPS - Fill the large skillet with about half way with veggie oil. The recipe originally called for 1 tablespoon but this isn't enough. If you don't fill it enough they will stick!