Easy Potato Pancakes

Name: Easy Potato Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 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

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

1. 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.
2. 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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