Potato Pancakes

Peel the potatoes and onion, and discard the peels. Using the large holes of a box grater, grate the potatoes and onion. Place the grated potatoes and onion in a colander. Let stand for 5 minutes. Using your hands, gently squeeze the potatoes and onions to drain off excess liquid.

Place the drained potatoes and onion in a large mixing bowl. Add the egg and stir to combine. Add the flour, salt, and pepper and stir to combine.

Preheat the oven to 200°F with a baking sheet inside. Line a plate with paper towels.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Working in batches, scoop four 1/4 cup mounds of potato mixture into the hot oil, and flatten with the back of a spatula to form pancakes.

Fry on each side until golden brown, about 3 minutes per side. Remove pancakes and place them on the paper towels to drain for a couple of minutes. Then transfer the pancakes to the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining potato mixture. Serve pancakes topped with sour cream and sprinkled with chives.