Drain excess liquid out of potatoes and onions by wrapping in a cheesecloth and squeezing. Let sit for 2 minutes, then squeeze again.
Combine in a bowl with other ingredients and mix until potatoes are evenly coated.
Heat a couple of tablespoons of oil over medium high heat until shimmering.
Drop of the mix by 1/4 cupfuls into the pan and flatten gently. Cook until golden on the bottom (about 2 minutes) and flip, cooking until that side is also golden (about 1 minute).
Remove to drain on paper towels. Keep warm in oven as needed.
Serve savory with sour cream and chives, or sweet with applesauce!
Notes
To reheat to crisp, preheat oven to 400. Place in a single layer on a baking sheet reheat to desired crispiness.