Start by shredding the potatoes and onion. If you are using frozen potatoes, go watch one of your stories while they thaw out to room temperature.

If shredding the potatoes yourself, you will need to drain them. Take a couple of paper towels folded in half over a medium-sized bowl and add the potatoes and onions. You can use cheesecloth as well. Squeeze as much of the liquid out of the potatoes and onion as possible. You want as much liquid out to achieve crispy latkes. In fact, when you think you're done squeezing the liquid out, go back and squeeze out more. DO NOT SKIP THIS STEP!

Pour your potato and onion mixture into a clean bowl. Add the egg, breadcrumbs, salt, and pepper, and mix them all together.

Add the oil to a large skillet and heat over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture into your hand and form a patty. Gently place it on a clean plate.

Once the latkes are all formed, gently place them into your hot skillet. Cook about 4 to 5 minutes per side, or until golden brown. Be sure not to overcrowd your pan, and adjust the heat if you see the latkes burning or taking too long to cook.

Once the latkes are golden brown, place them onto a paper towel-lined plate. You can sprinkle them with a little bit of salt. Serve with sour cream or apple chutney, or add them to your eggs Benedict for a delicious twist on this brunch classic.