Grate the potatoes and onion either manually, using a box grater, or with a food processor. If doing it manually, grate few potatoes, then half onion, then repeat the process. It needs to be done like that to avoid potatoes turning dark.

Drain the potato and onion mixture, discarding the liquid, but reserving the starch that you'll get.

In another bowl, beat the eggs and add salt, pepper (I added 1 teaspoon salt and ¼ teaspoon black pepper) and garlic.

Combine the potato and onion mixture, starch, and egg mixture. Add the flour. Mix well.

In a heavy skillet, heat the olive oil over medium-high heat. Drop tablespoonfuls of the potato mixture and spread out to a circle. The oil should cover about the half of the potato mixture. Cook until golden brown on both sides. Pat the pancakes dry with paper towels.

Serve with a sour cream and chives on top. Enjoy!