Beat 3 Eggland’s Best eggs together in a small bowl and set aside.
Using a food processor, or a large box grater, shred potatoes in a large sieve or colander lined with cheesecloth or a clean kitchen towel.
Set sieve or colander in a large mixing bowl. When potatoes are grated, twist cloth and squeeze moisture out completely.
Skim off liquid, leaving whatever potato starch remains in the bowl.
Add eggs, flour, salt, garlic powder to the potato starch. Blend and add the shredded potatoes to the bowl.
Mix to combine and coat all of the shredded potatoes with the egg mixture.
In a large heavy-bottomed skillet, heat canola oil over medium-high heat until hot. Place heaping tablespoons of potato mixture into the oil and press down to form 1/4-inch patties. When bottom side is lightly browned, flip over using a heat-proof spatula and cook until golden brown. Place on a plate lined with a paper towel to drain excess oil. Repeat with remaining mixture.
Serve with applesauce or sour cream.