Preheat your oven to 350°F (175°C). Begin by coarsely grating the potatoes. Place the grated potatoes into a bowl of cold water, swirl them around a few times, and then drain the water. Gently squeeze out excess moisture from the potatoes using a clean kitchen towel or paper towels to ensure they are as dry as possible.

In a medium bowl, combine the prepped potatoes with finely chopped onions, eggs, flour, and salt & pepper to taste. Mix all these ingredients together until well incorporated, forming a consistent batter for the hashbrowns.

Heat a generous amount of oil in a large skillet over medium heat. Scoop heaping tablespoons of the potato mixture onto the hot oil. Gently flatten each scoop with a spatula to form even patties. Cook the patties for about 3-4 minutes on one side until they turn lightly browned. Flip each hashbrown and continue to cook for an additional 3-4 minutes until the other side is also browned.

As each batch of hashbrowns is done browning, place them on a baking sheet. Once all the hashbrowns are on the baking sheet, transfer them to the preheated oven. Bake the hashbrowns for 10-12 minutes to ensure they are cooked through and crispy.

Once baking is complete, take the hashbrowns out of the oven. Serve them hot with a dollop of sour cream for a delicious and satisfying accompaniment. Enjoy your crispy and flavorful homemade potato hashbrowns!