1. Peel and grate 4 cups of Russet potatoes using a box grater. Immediately place them in a clean kitchen towel and squeeze out as much liquid as possible.

2. Grate 1 small onion and squeeze out excess liquid the same way.

3. In a large bowl, combine the potatoes and onion with 2 large eggs, 0.25 cup all-purpose flour, 1 tsp salt, and 0.5 tsp black pepper. Mix well.

4. Heat a large skillet with about 0.25 inch of vegetable oil over medium-high heat until shimmering.

5. Scoop about 0.25 cup of the potato mixture into the pan for each pancake and flatten gently.

6. Fry 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.

7. Garnish with chopped parsley if desired and serve hot with sour cream or applesauce.