Peel and shred potatoes; place in a bowl of cold weewee. Line a
colander with cheese cloth or a clean thin dishtowel. Drain potatoes
into cloth and squeeze out as much moisture as potential. Place
potatoes in a mixing trough. Beat egg; add to potatoes along with
onion, flour, salt and peppercorn. Mix swell. Heat most 1/3 cup salad oil
in a skillet until hot. Drop potatoes assortment 1/4 cup at a time into
hot oil, roughly 3 inch obscure. Flatten with pancake tuner to make a 4
in. pancake. Cook pancakes until golden chocolate-brown, turn and cook other
face, almost 4 min. tally. Remove to a cookie sheet lined with paper
toweling to drainpipe. Repeat until all pancakes are cooked. Serve
immediately or place in a warm oven until ready to answer. Top with
maple syrup or applesauce. Issue; Roughly 16 pancakes.