1) Grate the potatoes and onion into a bowl or pulse in a food processor. Drain any excess liquid, then add the eggs, matzoh meal, salt and pepper.
2) Heat the vegetable oil in a large skillet over a medium-high heat. Spoon the potato mixture into the hot oil forming small scotch pancakes. Cook until the underside is golden, about 2 to 3 minutes.
3) Flip the pancakes and cook until the other side is golden and the potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or apple sauce.