Remove frozen potatoes from package, transfer to large bowl, and let them thaw to room temperature (about 2-3 hours).

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.

Fill a large pan with about a ¼ to ⅓ cup of vegetable, olive, or grapeseed oil. The oil should fill the pan at about the ½ inch level, so this will depend on the size of your pan. Heat oil over medium heat.

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.

Continue this process until all latkes are cooked, replenishing oil in pan (and allowing it to reheat) as necessary.

Serve immediately, or transfer latkes to 200 F oven (without the paper towel) to keep warm until ready to serve.