Prepare Potato Mixture:
Place the potatoes and onion into a food processor.
Pulse for 2 minutes or until the mixture no longer has big lumps.
Alternatively, shred potatoes and onions by hand with a grater.
If using a food processor, strain the mixture, saving any potato starch at the bottom.

Mixing Batter:
In a large mixing bowl, combine the potato mixture, eggs, flour, salt, pepper, and garlic powder. Mix until all ingredients are thoroughly blended.

Heat Olive Oil:
In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
Ensure the oil is hot by testing with a single drip of water; it should sizzle and pop.

Cooking Pancakes:
Spoon a heaping amount of potato mixture into the hot skillet.
Press down slightly with the bottom of the spoon to spread it.
Cook for 2-3 minutes on each side or until the pancakes are crispy and brown.

Serve and Garnish:
Repeat the process for each pancake, adding more oil if needed.
Top with optional sour cream and chopped green onions or chives.
Enjoy your delicious Irish Potato Pancakes!

Pro Tips:
If no food processor, shred potatoes and onions by hand for a hashbrown-like consistency.
Recipe makes four large or six medium-sized pancakes.
Add more oil every two pancakes for crispiness; ensure oil is hot before adding potatoes.
Leftover mashed potatoes can substitute the potato mixture; adjust seasonings accordingly.
If batter seems too wet, add flour by the tablespoon until scoopable but not liquidy.