Adapted from Epicurious
Peel potatoes and grate by preferred method, placing the grated potato in a bowl of cold water as grated.
Drain the potatoes very well and pat with a towel. To the towel add the onions and wring it tightly to remove as much liquid as possible, then place in a dry bowl with the egg and salt.
In a 12 inch skillet or pan, heat 1/4 cup oil over fairly high heat until hot and shimmery.
In batches spoon potato mixture into skillet and flatten/spread gently in to a round with with a fork then reduce heat to moderate and cook until undersides are browned, about 4-5 minutes.
Flip the latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt/pepper.
Add more oil to skillet and repeat until all latkes are cooked. Serve with sour cream, chives, applesauce, etc.