Ingredients

4 cups shredded raw potatoes, about 2 to 2 1/2 pounds
3 ounces cream cheese, at room temperature
2 eggs
2 tablespoons flour
1/2 cup shredded cheddar cheese
2 tablespoons grated onion
Salt and pepper
1/3 cup butter or margarine

Directions

Drain the shredded potatoes thoroughly in a colander. Set aside. In a small mixing bowl, beat the cream cheese until fluffy. Beat in the eggs one at a time. Blend in the flour. Stir in the potatoes, cheese, onion, and salt and pepper to taste. Melt enough butter over medium heat to cover the bottom of a large skillet. Pour 1/4 cup of the potato mixture into the skillet for each pancake. Flatten and cook about 5 minutes. Turn and cook on the other side, adding more butter to prevent sticking, until crisp and golden. Place on a paper towel to absorb excess grease. Serve with applesauce. Serves 4.