Featured Pinch Tips Video
- 3 1/2 c
- frozen shredded hashbrowns, thawed and chopped small
- 1/2 tsp
- onion powder
- egg whites, whipped fluffy
- 1 tsp
- seasoning salt
- 1 dash(es)
- black pepper
- 2 Tbsp
- cracker crumbs or flour
- 1/4 c
1Pat hashbrowns dry with paper towels.
2Put in mixing bowl add other ingredients besides butter and stir.
3Allow to sit for at least two minutes for crackers to swell or flour to absorb.
4Put 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.
5After butter is melted and hot put in potato patty.
6Fry until the bottom side is brown, then flip and brown other side.
7Remove from pan and place on a plate with paper towels. Put paper towels on top as well to absorb extra butter.
8Repeat process until all the potato mixture is made into potato pancakes.
9I serve them with sour cream on the side.