3 russet potatoes (roughly 2 - 2.5lbs)
1 large onion
3 eggs, beaten
1 teaspoon salt
Optional: 1/3 cup flour or potato starch
Step 1. Peel and grate the potatoes and onion and place in a strainer since they will be very watery. Let them sit for about 10 minutes. You could also ring them out in a paper towel if you are in a rush. It is okay if they are still watery. I have skipped this step all together a couple of times when I was in a real rush.
Step 2. Transfer the potato and onion mixture to a bowl and mix in the salt and eggs. If using the flour, mix that in too. Set aside.
Step 3. Heat a skillet with oil (roughly 1/4 cup). Take a scoop of the mixture (I just use my hands) and form a little disk, roughly 2 - 3 inches in diameter, and flatten. Plop 3 - 4 of the pancakes at a time into the oil. Cook for a few minutes until golden brown and then flip to cook the other side. Each side will take roughly 3 minutes. Continue until all of the mixture is gone. You may need to add a little more oil in between batches.
Step 4. Remove the pancakes from the skillet and let dry on a paper towel lined baking sheet to help drain some of the oil. Serve warm with applesauce,