Swiss Cheese Potato Pancakes

3 oz. cream cheese, softened

2 eggs

2 tbs. all-purpose flour

4 c. shredded peeled potatoes (about 1 lb.)

1/4 c. shredded Swiss cheese

2 tbs. grated onion

1/4 tsp. salt

1/8 tsp. pepper

Dash cayenne pepper

3 tbs. butter

3 tbs. vegetable oil

In a large bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Stir in potatoes, Swiss cheese, onion, salt, pepper, and cayenne pepper.

In a large skillet, heat butter and oil over medium heat. Drop batter by 1/4 cupfuls and press lightly with a spatula to flatten. Fry until golden and crisp, about 5 minutes per side. Drain well on paper towels.

16 pancakes