(One egg per potato) Crack the eggs into a medium-sized bowl. Add in pepper and salt and whip with fork. Have it be saltier than desired as the potatoes will absorb some salt.
Grate or pulverize the onion into the egg mixture. (Pictured is the grater I use.)
Peel and grate the potatoes into the eggs - this helps prevent the potatoes from browning.
Heat up a skillet or frying pan with olive oil or an oil of your choice. Scoop out some latkeh mixture and shape it more on the thin side for a crunchiness. Be careful with making it too thick\heavy. It will be harder to flip over and is more likely to crumble.
Keep experimenting to get your desired texture :) We made it a bit too thick this time around- so it tasted like delicious potato kugel!
