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