Directions

• Scrub potatoes with vegetable brush under cold running water. With food processor-shredder attachment, or box shredder, shred potatoes and onions.
• In colander, rinse potato and onion mixture with cold water. Drain well, then squeeze water out with hands and then paper towels.
• Turn potato and onion mixture into large bowl. Squeeze lemon juice over and toss to mix. In medium bowl, beat eggs until blended.
• Stir into potato and onion mixture. Sprinkle flour over mixture and mix in. Season to taste and form mixture into six patties.
• In large skillet over medium-high heat, heat a few tablespoons of the oil. Add patties but do not crowd. Cook until well browned on one side, about 4 to 5 minutes, then turn and cook second side.
• Remove from pan and keep warm on paper towel covered baking sheet in oven turned onto low heat. Add additional oil to skillet and repeat until all pancakes are cooked.
• Top each potato pancake with slices of deli beef, Swiss cheese, and jalapeño pepper; broil to melt cheese, then top with other potato pancake.