Using a box grater or food processor with a grating attachment, grate the peeled potatoes.

Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.

In a large bowl, combine the squeezed-out potatoes, grated onion, beaten eggs, flour, cheddar cheese, and chives (if using). Season generously with salt and pepper.

The mixture should be thick enough to hold its shape but not too dry. If the mixture seems too wet, add a tablespoon or two more flour until it reaches the desired consistency.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Test the oil by dropping a small amount of the potato mixture into the pan. If it sizzles and browns quickly, the oil is ready.

Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon.

Fry for 3-4 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan; work in batches.

Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve immediately while hot and crispy. These are delicious on their own, or with a dollop of sour cream or applesauce.