Easy Potato Pancakes( A.K.A.Foolproof Potato Pancakes)

Rose Daly

By
@shapeweaver

For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper.I first submitted this recipe to Recipe"ZAAR" on February 9th, 2009,but decided to post it here on May 31st.,2011.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Ingredients

3 c
frozen shredded hash brown potatoes
2 Tbsp
all purpose flour
2
large eggs,well beaten
3 Tbsp
margarine,melted
1 1/2 Tbsp
water
1/2 tsp
salt
1/4 c
finely chopped sweet onion,can use green onion for a bit of color (optional)
1/2 tsp
ground black pepper (optional)
2 Tbsp
vegetable oil,might need a bit more

Directions Step-By-Step

1
Place the frozen hashbrowns in strainer and rinse with cold water until thawed,drain.( if you need to,squeeze out extra water with your hands)
2
Place drained potatoes into a large bowl.
3
Add flour,eggs,water,butter,and salt( if you are using onions and ground pepper add now.).
4
Heat oil in a large skillet over medium heat,until hot but not smoking.
5
Drop batter by 1/3 cupfuls into oil and flatten slightly.
6
Fry on both sides until golden brown.
7
Drain on paper towels to absorb remaining oil.

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