In a large bowl, whisk together the eggs, flour, baking powder, salt, and pepper.
Stir in the shredded potatoes and chopped onion until well combined.
Heat the vegetable oil in a large skillet over medium heat.
Scoop heaping tablespoonfuls of the potato mixture into the skillet. Flatten them to form pancakes.
Fry each pancake for about 3 minutes on each side or until they turn brown and crisp.
Remove the pancakes and drain them on a paper towel-lined plate.
Continue with the remaining potato mixture until all pancakes are cooked.
BEEF ROAST POT !!!
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