|Red potatoes||8 Medium, shredded (with peel)|
|Sweet onion||1 Large, minced|
|Eggs||3 , slightly beaten|
|All purpose flour||3 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Dried rosemary||1 Tablespoon|
|Ground black pepper||2 Teaspoon|
|Lime juice||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.