Jewish Christmas Potato Latkes

~5 lbs potatoes
3 eggs
1+ cups grated onions
Veg oil
salt
Apple Sauce
Sour Cream

Peel and shred potatoes. Update 2013: To keep from browning, add an acid (cream of tartar, vinegar, lemon juice, etc.).
Place in strainer and press down with bowl to press out water content. Lay shredded potatoes on paper towels and salt to extract more moisture.
Grate 1 to 2 onions in food processor.

Turn on oven to 200F to keep latkes warm. Mix eggs, onions and potatoes in bowl. Heat very-thin layer of veg oil in frying pan. Spoon in potato mix and press down. Cook and brown on each side. Place on paper towels to drain excess oil.

Watch Bad Santa and drink Manischewitz.