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Easy Potato Pancakes

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. —Marlene Harguth, Maynard, Minnesota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 pancakes

Ingredients

  • 3 cups frozen shredded hash brown potatoes
  • 2 tablespoons all-purpose flour
  • 2 large eggs, room temperature, lightly beaten
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons water
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil

Directions

  • 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; mix well.
  • 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.
Nutrition Facts
1 each: 202 calories, 14g fat (7g saturated fat), 129mg cholesterol, 421mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 5g protein.

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