Kartoffelpuffer (German Potato Pancakes)

4 potatoes, shredded to make
    4 cups, then drained
2 eggs, beaten
1 onion, chopped
1/4 cup flour
1 teaspoon 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.