Step 1: Grate the peeled potatoes and the onion using the large holes of a box grater or a food processor attachment.
Step 2: Place the grated mixture into a clean kitchen towel and squeeze forcefully over the sink to remove as much liquid as possible.
Step 3: Transfer the dried potato and onion mixture to a large mixing bowl and stir in the egg, flour, salt, pepper, garlic powder, and chives until well combined.
Step 4: Heat the vegetable oil in a large skillet over medium-high heat until a small drop of batter sizzles immediately.
Step 5: Scoop about 1/4 cup of the mixture into the pan for each saucer, pressing down with a spatula to flatten into 1/2-inch thick patties.
Step 6: Fry the saucers for 3 to 4 minutes per side, or until they are deeply golden brown and crispy.
Step 7: Remove the saucers from the pan and let them drain on a wire rack for 2 minutes before serving hot.