Potato Pancakes

Ingredients:

5-6 raw baseball size red potatoes-I leave the skin on, but they may be peeled if you want
2 large eggs
1/2 cup grated extra sharp cheddar cheese (a bit more if you really like cheese like I do, but don't go overboard because it will make the pancakes too gooey!)
1 tbsp salt
1/2 tsp. coarse cracked pepper
2 tbsp. of Extra Virgin Olive Oil
1 tbsp. Butter

Preparation:

Beat the eggs in a large bowl
Coarsely grate the cheddar cheese
Coarsely grate the potatoes onto a layer of paper towels and when all the potatoes are grated, roll the potatoes into the paper towels to remove as much moisture as possible (I use about 6-10 paper towel sheets)
Mix the grated potatoes and cheese with the eggs in the large bowl and add the salt and pepper

Preheat olive oil and butter in a heavy skillet on medium high heat.

When the pan gets hot, but before the butter scorches, add the mixture to the pan by approx. 1/2 cup scoopfuls.  It will spread, but you can help it by spreading the potatoes out to the edges of where the pancakes are with a fork.  Cook 2-4 pancakes at a time, depending on how big the skillet is.

Cook the pancakes until golden brown on the first side, then carefully flip them over and cook the other side until golden brown.  Remove the pancakes to clean, dry paper towels as they finish cooking, and you can keep them warm in a 200*F preheated oven for up to 20 minutes.

These pancakes can be pre-made and frozen individually.  Just reheat them in the oven on 400*F.