German Potato Pancakes

4 potatoes, shredded to make 4 cups, then drained
2 eggs, beaten
1 onion, chopped
1/4 C. flour
1 tsp. salt

Heat 2 tablespoons bacon fat or margarine in a skillet. Pour in one-fourth of the batter per pancake. Flatten to a 4-inch diameter. Cook about 2 minutes on each side to a golden brown. Drain on paper towel.

Serve hot with sour cream and applesauce.