Begin by peeling and grating the russet potatoes using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.

Finely chop the small onion and add it to the drained potato mixture. Stir until well combined.

In a separate bowl, beat the eggs and combine with the potato and onion blend, flour, salt, and black pepper. Mix until slightly chunky.

Heat a skillet over medium-high heat with vegetable oil until shimmering and approximately 350°F.

Spoon the potato mixture into the skillet and flatten gently. Fry for 3-4 minutes on each side until golden brown.

Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.

Serve warm with various toppings like sour cream, applesauce, or smoked salmon.