Peel the potatoes, rinse and grated.

You can use a food processor or a grater to grate the potatoes.

Use a cheesecloth, or kitchen towel to squeeze out the excess liquid, make sure you squeeze the liquid out as much as possible. Pour in a medium bowl.

Dice the onion and add to the potatoes. Season with onion, garlic powders, salt, and pepper.

Add an egg and combine.

Heat a skillet/non-stick pan over medium heat and add oil, enough to cover the bottom of the pan.

Scoop about ¼ cup of the potato mixture and place into the skillet. Allow it to cook a little bit before using a flipper/spatula to press it down to make it flat like a pancake. Continue to cook until crispy golden brown about 6-8 minutes flip and cook the other side. Remove and place on a paper-lined plate or tray.

Repeat the process until you’re done with the potato mixture. Don't forget to make sure it is crispy I can't emphasize this enough.

Serve and enjoy.