1. Start by squeezing the excess moisture from the grated potatoes using a clean kitchen towel. This step is crucial for achieving that crispy texture we all love.
2. In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and garlic powder. Mix until everything is well incorporated.
3. Heat a generous amount of oil in a skillet over medium-high heat. You want the oil hot enough to sizzle a breadcrumb.
4. Scoop about 1/4 cup of the mixture into the pan and flatten it slightly with a spatula. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
6. Repeat with the remaining mixture, adding more oil to the pan if necessary.
7. Garnish with fresh chives, if desired, and serve immediately.

These pancakes are as forgiving as they are delicious. If you find yourself short on time, prepare the potato mixture in the morning and cook them up when you’re ready for dinner.