First, peel the potatoes and cut them into chunks. Peel the onion and quarter it.

Add both to the mixing bowl (or food processor), then toss in the remaining ingredients: the egg, breadcrumbs, salt, and pepper.

Chop everything for 5 sec / Speed 5.

Pour off a bit of the excess liquid. Pro tip: You can also blend just the potatoes first, transfer them to a fine-mesh strainer, and squeeze out all that moisture really well! Then chop the onion and mix everything together.

Heat a little oil in a skillet. For each pancake, scoop a heaped tablespoon of the mixture into the skillet, press it flat with the back of your spoon, and fry over medium heat until the edges start to brown. Flip with a spatula and cook the other side until beautifully golden brown and crispy.

Transfer the cooked pancakes to a wire cooling rack or a paper-towel-lined plate to drain off any excess oil.

Plate them up and serve immediately while hot and crispy. Enjoy!