Grate and drain
Grate the potatoes and onion using a box grater or food processor. Then, wrap the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is the secret to max crispiness—no one wants soggy pancakes.

Mix it up
In a large bowl, combine the drained potatoes and onion with the eggs, flour, salt, pepper, and baking powder. Stir until everything is evenly coated. You’re going for a thick batter that holds together but isn’t soupy.

Heat and sizzle
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. When the pan is hot, scoop about ¼ cup of the potato mixture for each pancake and flatten slightly in the pan. Don’t overcrowd—work in batches.

Fry ‘til golden
Cook each pancake for 3–4 minutes per side, or until golden brown and crispy. Add more butter and oil as needed between batches to keep things sizzling and tasty.

Drain and serve
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot, topped with sour cream, applesauce, or even a sprinkle of chives if you’re feeling fancy.