Instructions: In food processor with grating attachment or with hand grater, coarsely grate potatoes; drain on several layers of paper towels until almost dry.

In medium bowl, combine potatoes, eggs and onion soup mix.

In 12-inch nonstick skillet, heat I tablespoon oil over medium-high heat and drop 1/2 of the potato mixture by rounded tablespoons into skillet.

Cook I minute on each side or until golden brown, pressing down lightly with spatula when turning; drain on paper towels. Repeat with remaining I tablespoon oil and remaining potato mixture.

Makes about 24 potato pancakes

Variation: Stir in I can (4 ounces) chopped green chilies, drained, or I can (7 ounces) corn, drained, with potatoes.

Serving Suggestion: Serve with applesauce and sour cream or plain yogurt.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.