Step 1

Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.

Step 2

Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.

Step 3

Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.