Zutaten für Potato Pancakes Quick Version
- Frozen Shredded Hash Browns
- 1/2 cup chopped onion
- Fresh Parsley
- 1/4 cup milk
- 2 large eggs
- All Purpose Flour
- 1 teaspoon salt
- Vegetable Oil
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Zubereitung von Potato Pancakes Quick Version
- Place 2 cups of frozen hash browns in a strainer and rinse with cold water until completely thawed.
- Drain the hash browns thoroughly in the strainer.
- Transfer the thawed hash browns to a large bowl.
- Add 1/2 cup chopped onion, 1/4 cup chopped fresh parsley, 1/4 cup milk, 2 large eggs, 1/2 cup all-purpose flour, and 1 teaspoon salt. (Optional: Stir in 1/2 cup shredded cheddar cheese)
- Gently mix all ingredients until just combined. Don't overmix.
- Heat 1/4 inch of oil in a large skillet over medium heat.
- Drop 1/4 cupfuls of batter into the hot oil, ensuring not to overcrowd the pan.
- Fry the pancakes for 2-3 minutes per side, or until golden brown and crispy.
- Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
- Serve immediately with your favorite toppings, such as sour cream or applesauce.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
2g
Fat
3g
Carbs
7g