Potato Pancakes

Potato Pancakes 8 cups (loosely packed) frozen shredded potatoes 4 eggs, lightly beaten 1/2 cup flour 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper Vegetable oil for frying Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture. Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350 degrees F oven for 10 minutes. dont forget the toppings