4 large russet potatoes, peeled and grated
2 large eggs
1 small yellow onion, very finely chopped
1/2 cup sour cream
1/4 cup cornstarch
5 tablespoons olive oil, divided
1 clove garlic, minced
Kosher salt and freshly ground pepper, to taste
Preheat oven to 350°F.
In a large bowl, combine potatoes, onions, and garlic. Sprinkle cornstarch, salt, and pepper over, and toss together.
In a small bowl, whisk together eggs and sour cream and pour over potato mixture. Stir together until everything is fully coated in egg mixture.
Heat 4 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Once oil is hot, spread the potato mixture evenly into the pan and drizzle the top with remaining oil. Cook until bottom of potatoes is golden brown and crisp, about 8-10 minutes.
Place skillet in oven and bake until lightly browned, about 1 1/2 hours.
Let rest 10 minutes before slicing and serving. Enjoy!