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 bowlful, combine potatoes, eggs and onion soup mix.

In 12-inch nonstick skillet, heat I tablespoon oil over medium-high heat
and dip 1/2 of the potato mixture by rounded tablespoons into skillet.
Cook I minute on each side or until golden chocolate-brown, pressing down lightly
with spatula when turning; drain on paper towels. Repeat with remaining I
tablespoon oil and remaining potato assortment. Makes most 24 potato pancakes

Version: Stir in I can (4 ounces) chopped green chilies, knackered, or I
can (7 ounces) maize, knackered, with potatoes.

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