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1. Coarsely grate your potatoes and onions by hand (or use the grater blade of a food processor). I use one onion for every two pounds of potatoes (6 Russet Potatos make 2 lbs.), but you can really go with your gut here.
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2. Gather your shreds in cheese cloth or a tea towel and squeeze the water out. Let it all rest, and then squeeze again. You want to get as much water out as possible (you'll be shocked how much comes out!).
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3. Lightly beat 1 egg in a bowl (I use roughly one egg for every two pounds of potato.). Add your shredded potato and onion, and mix well. I usually use 1 to 2 tablespoons of flour for every egg, but if you'd prefer these more cake-y and less shred-y, add up to 1/4 cup flour. Mix well, and season with salt and pepper. If you want to add spices, now's your moment!
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4. Heat 1/8-inch oil in a a saute pan. Drop heaping spoonfuls of your batter into the oil, making sure not to crowd the pan. (Feel free to make these whatever size you'd like.) Fry until golden brown, then flip and finish cooking on the other side. Repeat until all of your batter is gone, keeping the finished ones in a 200u00b0F oven so that they stay nice and warm.
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5. Dollop with sour cream, applesauce, and/or caviar (it's a holiday!). Eat with a fork -- or your hands. Get ready to make another batch.
