Place grated potatoes in a clean towel and squeeze out excess moisture.
 In a bowl, combine potatoes, leeks, onion, eggs, flour, salt, pepper, and garlic powder.
 Heat oil in a skillet over medium heat.
 Scoop portions of the mixture and flatten into pancake shapes in the pan.
 Cook 3–4 minutes per side until golden brown and crispy.
 Transfer to paper towels to drain excess oil.
 Serve warm with sour cream or a creamy dip, topped with chives.