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1
Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer.
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2
Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
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3
Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high.
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4
When oil is hot (it will shimmer) put all the batter in pan, and smooth the top.
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5
Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn.
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6
Continue until bottom is nicely browned, at least 15 minutes.
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7
To turn, slide cake out onto a large plate, cover with another large plate and invert.
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8
Add a little more oil to pan if necessary, and slide pancake back in, cooked side up.
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9
Cook 15 minutes or so longer, until nicely browned.
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10
Serve hot or warm.
