EASY POTATO PANCAKES
Using frozen hash browns makes Easy Potato Pancakes a snap to fix. They are a tasty companion to eggs.
—MARLENE HARGUTH MAYNARD, MN
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 eggs, lightly beaten
3 tablespoons butter, melted
1 1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil
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 the 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.