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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âUsing frozen hash browns makes Easy Potato Pancakes a snap to fix,â notes Marlene Harguth of Maynard, Minnesota. âI like to team them up with pork chops and applesauce.â Ingredients:
3 cups frozen shredded hash brown potatoes |
2 tablespoons king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
3 tablespoons butter, melted |
1-1/2 teaspoons water |
1/2 teaspoon salt |
1 tablespoon canola oil |
Directions:
1. Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt and mix well.
2. Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels. Yield: 4 servings.
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