4 russet potatoes peeled and grated (approx. 4 cups)
1 sweet onion peeled, and grated
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon black pepper
¼ cup vegetable oil more may be needed
Sour cream optional
In a colander add potatoes and onion. Wrap in a tea towel and squeeze as much liquid as you can out of the mixture.
Add potatoes and onions to a large mixing bowl.
In a small mixing bowl add eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
Pour the egg mixture over the potatoes and stir to combine.
Add oil to a 12-inch skillet and set over medium-high heat.
When the oil is hot add four ¼ cup sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture enters the oil is not hot enough.
Gently press the potato mixture down to make a pancake.
Cook for about 3-5 minutes per side or until deep golden brown.
Continue cooking, adding more oil if needed.
If desired, serve with applesauce or sour cream.