Rinse the potatoes, then cut the potatoes in half lengthwise. Shred in the food processor or with a handheld grater.
Cut and dice the onion into small bite diced pieces.
Place the hashbrowns into a cheesecloth, then squeeze out the potatoes to remove the liquid. DO NOT dump out the potato juice, you will use some of it later!
In a bowl, mix together the hashbrowns, onion, eggs and gluten free breadcrumbs. Remove the liquid from the potato juice and scoop out the potato starch (the white stuff left at the bottom of the bowl). Mix the potato starch at the bottom of the bowl into the hashbrown mixture.
Heat your skillet to medium low heat. When the skillet is fully heated, add your oil. You'll want a thin layer of oil at the bottom of the pan.
Scoop ¼ cup of hashbrown into your hand, then form into a pattie, squeezing out any extra liquid with your hands. Place the patties into the hot oil and cook for about five minutes on each side, or until each side is golden brown and cooked through.
Remove patties from stove and place on paper towels for a couple minutes. While still warm, serve the patties topped with sour cream (can substitute dairy free), and/or applesauce.