Potato Pancakes with home made applesauce

I cannot remember how I first came across this recipe. You can see the original recipe at Bette's Diner
But this is a favorite around our house.

Ingredients
2 eggs, beaten
4 medium russet potatoes (about 8 ounces each), peeled and shredded using the largest holes of a hand grater
1/4 cup all-purpose flour
1/4 cup grated onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil

Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.

In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.

Drain on paper towels and serve immediately.

Chad's Tips: When I shred the potatoes I like to immediately put them in some cold water with ice and let them soak. The take them out in bunches squeezing as much water as you can out of it.

Applesauce
In a large pot, melt three to four tablespoons of butter and a quarter cup of sugar (to taste). When the butter and sugar turn a light golden color, add eight to ten apples that have been peeled, cored, and cut into small cubes. Add a squeeze of lemon juice and cook the apples under medium heat until soft (20 to 30 minutes), and all of the liquid has reduced. This amount of apples will produce approximately 1.5 quarts of applesauce. The applesauce may be made in advance. Serve at room temperature.