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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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For some reason I could never make potato pancakes from leftover mashed potatoes. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to ZAAR on February 9th, 2009. Ingredients:
3 cups frozen hash browns |
2 tablespoons all-purpose flour |
2 eggs, well beaten |
3 tablespoons melted margarine |
1/3 cup finely chopped onion |
1 1/2 teaspoons water |
1/2 teaspoon salt |
1 tablespoon vegetable oil, might need a little more |
Directions:
1. Place the hashbrown potatoes in a strainer,rinse with cold water until thawed.
2. Drain thoroughly, if needed sqeeze extra liquid out with your hands.
3. Place drained potatoes in a large bowl.
4. Add flour,eggs,butter,water and salt, onions and pepper add now and mix well.
5. Heat oil in a large skillet over medium heat.
6. Drop batter by 1/3 cupfuls into oil, flatten slightly.
7. Fry on both sides until golden brown.
8. Drain pancakes on paper towels.
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