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1
Remove frozen potatoes from package, transfer to large bowl, and let them thaw to room temperature (about 2-3 hours).
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2
Stir together thawed potatoes and chopped onion. In a separate small bowl, whisk eggs, then add them to the potatoes and onions and stir. Add flour and salt, and mix until combined.
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3
Fill a large pan with about a 1/4 to 1/3 cup of vegetable, olive, or grapeseed oil. The oil should fill the pan at about the 1/2 inch level, so this will depend on the size of your pan. Heat oil over medium heat.
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4
Using your hands, shape latkes into small silver-dollar sized pancakes, squeezing out some of the excess liquid in the process. Place a few latkes in the heated oil (don't crowd the pan, so do this in batches), cooking until lightly brown on the first side, about 3-4 minutes. Flip latkes and cook for 2-3 more minutes until the other side is lightly browned. Place cooked latkes on a paper-towel lined plate to cool.
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5
Continue this process until all latkes are cooked, replenishing oil in pan (and allowing it to reheat) as necessary.
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6
Serve immediately, or transfer latkes to 200 F oven (without the paper towel) to keep warm until ready to serve.
