Using a box grater or food processor, grate the peeled russet potatoes.

Place the grated potatoes in a large bowl and rinse them under cold water.

Transfer the rinsed potatoes to a clean kitchen towel and twist to squeeze out as much moisture as possible.

Add the finely diced onion to the drained potatoes.

Sprinkle salt and pepper over the potato mixture.

In a skillet, heat the vegetable oil over medium heat.

Once the oil is hot, spread the potato mixture evenly in the skillet and press down with a spatula.

After about 5-7 minutes, check for a golden brown crust before flipping.

Cook the other side for an additional 5-7 minutes until crispy.