easy potato pancakes( a.k.a.foolproof potato pancakes)
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.
prep time
20 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 3 cups frozen shredded hash brown potatoes
- 2 tablespoons all purpose flour
- 2 - large eggs,well beaten
- 3 tablespoons margarine,melted
- 1 1/2 tablespoons water
- 1/2 teaspoon salt
- 1/4 cup finely chopped sweet onion,can use green onion for a bit of color (optional)
- 1/2 teaspoon ground black pepper (optional)
- 2 tablespoons vegetable oil,might need a bit more
How To Make easy potato pancakes( a.k.a.foolproof potato pancakes)
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Step 1Place the frozen hashbrowns in strainer and rinse with cold water until thawed,drain.( if you need to,squeeze out extra water with your hands)
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Step 2Place drained potatoes into a large bowl.
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Step 3Add flour,eggs,water,butter,and salt( if you are using onions and ground pepper add now.).
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Step 4Heat oil in a large skillet over medium heat,until hot but not smoking.
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Step 5Drop batter by 1/3 cupfuls into oil and flatten slightly.
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Step 6Fry on both sides until golden brown.
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Step 7Drain on paper towels to absorb remaining oil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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