Start by peeling and grating the 4 large russet potatoes using a box grater or food processor. Squeeze out excess moisture for a crispy texture.

Finely chop the small onion and add it to the bowl with the grated potatoes. In a separate bowl, beat the 2 eggs and mix them into the potato-onion mixture along with flour, salt, and pepper.

In a frying pan, heat enough vegetable oil to cover the bottom—about 1/4 inch. The oil is ready when it shimmers and sizzles when a drop of batter is added.

Drop portions of the potato mixture into the hot oil, flattening them slightly. Fry for about 3 to 4 minutes on each side until golden brown.

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat until all batter is cooked.

Serve hot, with toppings like sour cream, applesauce, or smoked salmon.