Giant Potato Pancake

Peel and finely shred the Idaho potatoes using a box grater or food processor, working quickly to prevent browning.

Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture; this is essential for a crispy pancake.

Transfer the squeezed potatoes to a bowl and immediately stir in the finely chopped onion, salt, and freshly ground pepper until evenly combined.

Heat the margarine in a large skillet (10-12 inches) over medium-high heat until melted and foaming, about 1-2 minutes.

Press the entire potato mixture into the hot skillet, using a spatula to form an even, compact pancake about ½ inch thick.

Cook undisturbed for 8-10 minutes until the bottom is golden brown and crispy, adjusting heat if browning too quickly.

Carefully slide the pancake onto a large plate, then invert it back into the skillet to cook the second side for 6-8 minutes until equally golden and crispy.

Transfer the finished pancake to a cutting board and cut into 4 wedges; serve hot while the exterior remains crispy.