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Make the potato pancake batter by mixing the shredded potatoes, grated onion, eggs, flour, onion and garlic powder, pepper, and salt.
Form the batter into 6 portions.
Place half of a portion in a skillet with around ½ inch of oil and top with ⅙th of the shredded corned beef and two squares of Swiss cheese on each patty. Top with second half of the portion and pat down well. Repeat, making three pancakes in the pan.
Cook the stuffed potato pancakes over medium heat until golden brown on both sides. Remove to a paper towel lined plate to drain.
Make the sauce by mixing the grated white onion, mayonnaise, ketchup, horseradish, Worcestershire sauce, hot sauce, salt, and pepper.