The following recipe is from Personal Chef Tony Lison of Green Bay!

Ingredients:
2 lbs. or about 6 medium potatoes, peeled and grated
2 eggs
1 small onion, grated
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons butter or margarine
2 Tablespoons vegetable oil

Directions:
Grate the potatoes and cover immediately with cold water to prevent discoloration. You can also use unpeeled potatoes—just wash them well before grating. Drain the potatoes in a strainer or sieve, pressing out as much of the moisture as possible. Keep potatoes covered with a damp cloth. Beat the eggs in a bowl until thick and add all of the rest of the ingredients except the butter and oil. Mix until combined. Heat the butter and oil in a large skillet or griddle over medium low heat. Drop the pancake batter by generous tablespoons full onto the heated griddle and gently flatten for even browning. Cook until the edges are brown and slightly crispy, then turn once only to finish cooking.