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Potato Pancakes (Texas)

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    2 lbs  russet potatoes peeled and shredded
    1/2 cup  all purpose flour
    2 large  eggs, lightly beaten
    1/3 Cup  shredded onion
    1 1/4 cups  vegetable oil

Shred potatoes and ring out moisture in a dish towel.

Mix flour in with shredded potatoes.

Mix eggs onions and 1 1/4 teaspoons of salt into potatoes

Using 1/3 cup dry measuring cup, Place three portions of potato mixture in skillet and press into 4 inch disks. Cook 3 to 4 minutes per side.

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