A potato pancake recipe is found at Epicurious and AllRecipes.com. Both recipes have similar ingredients, but the recipe on Epicurious uses a combination of butter and oil to fry the pancakes, while the recipe on AllRecipes.com uses only oil.
For the potato pancakes, use either a box grater or a food processor's grating disc to finely grate four large, peeled potatoes and one medium, peeled onion. Place the potatoes and onions into a bowl or colander and allow to drain. In a separate bowl, lightly beat one or two eggs, then add 2 tablespoons of flour. Season the flour mixture with salt and pepper, then mix in the potatoes and onions with a wooden spoon.
Heat either 1/4-inch vegetable oil, or a mixture of 1 tablespoon butter and oil in a large, heavy skillet over medium high heat. Add two to four 1/4 cup sized mounds of the potato mixture to the pan and flatten each with a spatula. Fry the pancakes for about four to five minutes until the bottoms are golden brown, then flip them and fry for an additional four to five minutes. Move the pancakes to paper towels to drain and keep in an oven at 200 degrees Fahrenheit until it is time to serve them. Repeat the frying process until all the batter is used.