Easy Potato Latkes

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photo: followmefoodie.com

2 (16-ounce) bags shredded hash brown potatoes
6 eggs
½ cup flour
3 onions, diced
1 teaspoon kosher salt
¼ teaspoon pepper
Canola oil

In a food processor, pulse potatoes until chopped (you will not be able to do a whole bag at once). In large bowl, mix chopped potatoes with eggs, flour, onions, salt and pepper. Fill a large skillet with oil to 1-inch depth. Heat oil over medium-high heat until bubbling. Drop mixture, ¼ cup at a time into skillet; brown well on each side – about 2-3 minutes each. Drain on paper towels.

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