Peel and shred the onions on a box grater into a mesh strainer or fine colander. Let any excess liquid from the onion drain. Set aside.

Peel the potatoes and let them sit in a large bowl of cold water until you are ready to grate them, to keep them from browning. Grate them on the short side of the potato into thick shreds. After each potato, add them into another large bowl with a 2 tablespoons of the onions. By adding the onion at this point, you will stop the potatoes from browning. Continue through all of the potatoes and onions until all are combined. Each potato should go with about 2 tablespoons of the grated onion.

Take a clean dish cloth and scoop half of the potato and onion mixture into it. Wrap it up like a burrito and twist the ends. Continue to twist the ends in opposite directions creating a deep squeeze on the mixture. Wrench the roll from the center out and press it hard into the bottom of your sink until the liquids really start to leave the cloth. Continue with the remaining onion-potato mixture until all of the mixture is dry.

Return the dry potatoes and onions to a large bowl. Scramble eggs then mix in eggs, sour cream, and a little schmaltz. Add matzo meal until the mix feels a little like wet sand. Add ½ teaspoon salt to taste.

In a cast iron fry pan (this works best with cast iron, but a non-stick or stainless can work well) coat the bottom with canola oil. Throughout the process, you’ll want to keep a thin layer (maybe 1/4”) of oil at all times. Before each batch, scoop a tablespoon of schmaltz into the oil before you add your potatoes. With your hand grab a scoop of the mix about the size of a golf ball. Put it in the hot oil (you should hear a sizzling sound right away, if not, your oil is not hot enough) and lightly press down to spread it out. Fry until both sides are golden brown. About a minute and half per side.

Before serving, garnish with a sprinkle of  finishing salt. Serve immediately with sour cream and applesauce.