Easy Potato Pancakes (9-11-12)

Mom's Tips

September 11th, 2012 by Jim Field

  • 3 cups frozen shredded hash brown potatoes
  • 2 tablespoons flour
  • 2 eggs, beaten
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons water
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil

Place the hash brown potatoes in a strainer.  Rinse with cold water until thawed.  Drain thoroughly.  Place in a large bowl.  Add the flour, eggs, butter, water and salt and mix well.  Heat the oil in a large skillet over medium heat.  Drop the batter by 1/3 cupfuls into the oil, fry until golden brown on both sides.  Drain on paper towels.  Yield:  4 servings.