In food processor with grating attachment or with hand grater, coarsely grate potatoes; drain on several layers of paper towels until almost dry. In medium bowl, combine potatoes, eggs and onion soup mix.

In 12-inch nonstick skillet, heat I tablespoon oil over medium-high heat and drop 1/2 of the potato mixture by rounded tablespoons into skillet. Cook I minute on each side or until golden brown, pressing down lightly with spatula when turning; drain on paper towels. Repeat with remaining I tablespoon oil and remaining potato mixture. Makes about 24 potato pancakes

can (7 ounces) corn, drained, with potatoes.

Serving Suggestion: Serve with applesauce and sour cream or plain yogurt.