Grate the peeled and washed potatoes medium coarsely. Squeeze out in a cloth.
Grate the peeled onion medium coarsely as well. Put both in a bowl and mix well with the other ingredients; if necessary, whisk the eggs beforehand.
Let it rest a little and then bake a small sample in a frying pan in the heated oil and season to taste. If necessary, then season again.
Pour the mixture into the pan in portions with a small sauce spoon and bake small flatbreads for about 3 minutes until they are golden yellow. Don`t save on oil when frying.
Drain the potato pancakes on a kitchen towel or kitchen paper and serve quickly (hot).