Begin by grating 2 to 3 russet potatoes and 1 small onion. Squeeze out excess moisture from the mixture.

In a large mixing bowl, combine the grated potatoes, onion, 1 teaspoon of salt, and freshly ground black pepper. Stir until fully integrated.

Heat enough oil in a large skillet over medium-high heat until it shimmers, about 5 minutes.

Scoop about ¼ cup of the potato mixture into the hot oil and fry for 3-5 minutes, turning golden brown. Flip and cook for another 3-5 minutes.

Transfer cooked pancakes to a baking sheet lined with paper towels and keep warm in a preheated oven at 250°F.

Serve hot with your favorite toppings, such as sour cream or applesauce.