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Hash Brown Potato Pancakes

Chef.at.Home's picture
Ingredients
  Hash browns 4 Cup (64 tbs), frozen, shredded
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Fresh parsley 1⁄4 Cup (4 tbs), minced
  Milk 2 Tablespoon
  Eggs 2 , beaten
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Cooking oil 1 Cup (16 tbs)
Directions

Place hash browns in a strainer and rinse with cold water until thawed.
Drain thoroughly; transfer to a large bowl.
Add onion, parsley, milk, eggs, flour and salt; mix well.
In a skillet over medium heat, heat 1/4 in.of oil.
Drop batter by 1/4 cupfuls into hot oil.
Fry until golden brown on both sides.
Drain on paper towels.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Pancake
Ingredient: 
Vegetable
Interest: 
Everyday

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