Family Tested & Approved
depends on how large you make them
frozen shredded hashbrowns, thawed and chopped small
egg whites, whipped fluffy
cracker crumbs or flour
Pat hashbrowns dry with paper towels.
Put in mixing bowl add other ingredients besides butter and stir.
Allow to sit for at least two minutes for crackers to swell or flour to absorb.
Put butter into a frying pan to melt on medium high heat. While that is melting scoop up some hasbrown mixture (I use a 1/4 cup measuring cup) and squish them into patties.
After butter is melted and hot put in potato patty.
Fry until the bottom side is brown, then flip and brown other side.
Remove from pan and place on a plate with paper towels. Put paper towels on top as well to absorb extra butter.
Repeat process until all the potato mixture is made into potato pancakes.
I serve them with sour cream on the side.