Using the largest holes of a box grater or a large-hole disc in a food processor, shred the potatoes. Transfer to a large mixing bowl.
Add all other ingredients except oil and mix well.
Heat oil in large non-stick skillet over medium heat. Drop dollops of potato mixture, about 2/3 cup each, into oil and pat into pancake shape. Cook 3-4 minutes per side until crispy and golden brown. Transfer to paper towels to drain. Serve hot with applesauce or sour cream.