Potato Pancakes

4 large russet (baking) potatoes (about 1 3/4 pounds total), peeled
1 large onion, peeled and coarsely grated
4 large eggs, lightly beaten
5 scallions, white and green parts only, thinly sliced
1/2 cup (loosely packed) fresh flat-leaf parsley leaves, roughly chopped
4 tablespoon all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
9 tablespoons canola oil


Preparation
Using box grater or food processor fitted with grating disc, coarsely grate potatoes. Transfer to colander, rinse with cold water, and allow to drain. Add onions and press mixture with paper towels to squeeze out remaining liquid. 
Transfer mixture to large bowl, add eggs, scallions, parsley, flour, salt, and pepper and stir gently to combine. 
In large nonstick skillet over moderate heat, heat 3 tablespoons oil until hot but not smoking. Drop 4 (1/3 cup) portions batter into pan and gently flatten each into 3-inch-diameter (3/4-inch-thick) disk. Fry, turning once, until well browned on both sides, about 8 minutes total. Transfer to paper towels to drain and keep warm in oven. Fry remaining pancakes in 2 batches, wiping pan clean and adding 3 tablespoons oil between each batch. Serve immediately. 

1 large russet (baking) potatoes (about 1 3/4 pounds total), peeled
1/2 small onion, peeled and coarsely grated
1 large eggs, lightly beaten
1 scallions, white and green parts only, thinly sliced
pinch oregano
1 tablespoon all-purpose flour
1 teapoon kosher salt
freshly ground black pepper
1 tablespoon canola oil