Peel potatoes and onion and grate into a colander. Next, place grated potatoes and onion in a nut milk bag or tea towel and squeeze as much liquid as you can out of them. You want to extract the loose moisture. Place potatoes and onions into a large mixing bowl.
In a separate mixing bowl, add eggs, all-purpose flour, salt, garlic powder, onion powder, and pepper. Use a wire whisk and whisk until completely smooth.
Add the wet egg mixture to the potatoes and stir well to evenly combine.
In a large non-stick pan or skillet, add oil and heat over medium high on the stove.
Once the oil is hot, carefully add 1/3 cup size scoops of potato mixture to the oil leaving enough space between each potato pancake. The oil should be hot enough to hear a them sizzle when they touch the oil.
Using a spatula, gently press the top of each potato stack down to form a flat pancake shape.
Cook each potato pancake for about 4 minutes until the bottom becomes a golden brown color. Using a spatula, flip each pancake and cook the opposite side until also golden brown. Add more oil as needed.
Serve immediately while warm. Serve plain, with salt and pepper, or chives and sour cream. If you need to keep batches of potato pancakes warm, you can keep them in the oven on a tray at 250F.