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Preheat oven to 350°F.
Coarsely grate the potato and place in a bowl of cold water. Swirl a few times and drain. Gently squeeze out moisture from the potatoes.
Combine potato, onions, eggs, flour, salt & pepper to taste in a medium bowl.
Heat oil in a large skillet over medium heat.
Scoop heaping tablespoons of the potato mixture onto the hot oil and gently flatten with a spatula.
Cook until lightly browned, about 3-4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining batter.
Place browned hashbrowns on a baking sheet and bake 10-12 minutes or until cooked through.
Serve with sour cream.