Hash Brown Potato Pancakes
|Hash browns||4 Cup (64 tbs), frozen, shredded|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Fresh parsley||1⁄4 Cup (4 tbs), minced|
|Eggs||2 , beaten|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Cup (16 tbs)|
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.