Zutaten für Easy Potato Pancakes
- Frozen Hash Browns
- All Purpose Flour
- 2 large eggs
- Margarine
- Onion
- 1/4 cup water
- 1 teaspoon salt
- Vegetable Oil
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Zubereitung von Easy Potato Pancakes
- Place 2 pounds of hash brown potatoes in a colander and rinse under cold water until thawed.
- Drain thoroughly; squeeze out excess liquid with your hands.
- Place drained potatoes in a large bowl.
- Add 1/2 cup all-purpose flour, 2 large eggs, 2 tablespoons melted butter, 1/4 cup water, 1 teaspoon salt, 1/2 cup finely chopped onion, and 1/4 teaspoon black pepper. Mix well.
- Heat 1/4 cup vegetable oil in a large skillet over medium heat.
- Drop batter by 1/3 cupfuls into the hot oil, flattening slightly with a spatula.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Drain pancakes on paper towels before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
41g
Carbs
12g