1. Start by peeling and grating the potatoes and onion. I like to use the large holes on my box grater for the potatoes and the small holes for the onion to get a finer texture. Immediately transfer the grated potatoes and onion into a clean kitchen towel and squeeze out as much moisture as possible. Trust me, this step is crucial for crispy pancakes.
2. In a large mixing bowl, combine the squeezed potatoes and onion with the eggs, flour, salt, pepper, and garlic powder. Mix everything well until the batter is cohesive but not too wet. If it feels watery, add a little more flour, one tablespoon at a time.
3. Heat a large skillet over medium heat and add about 2 tablespoons of vegetable oil. Once the oil shimmers, spoon about 1/4 cup of the potato mixture per pancake into the pan, flattening it gently with the back of the spoon to form a thin patty.
4. Cook the pancakes for about 4-5 minutes on each side, or until golden brown and crispy. You’ll know they’re ready to flip when the edges turn a deep golden color and the pancake holds together firmly.
5. Remove the cooked pancakes and drain on paper towels. Add more oil to the pan as needed and repeat with the remaining batter. Keep the finished pancakes warm in a low oven (around 200°F) while you finish the batch.

One trick I learned from my evening culinary classes is not to overcrowd the pan. Give each pancake some breathing room, and you’ll get a better crust. Also, don’t rush flipping—patience here rewards you with that perfect crunch.