Lazy Potato Pancakes

By LimericksLady

Ingredients

• 3 1/2 cups frozen hash browns
• 2 eggs (ex. lg. or 3 small)
• 1/4 cup grated onion (or 1/2 tsp powder)
• 1 tsp season salt
• 1/2 tsp pepper
• 2 Tbs. cracker crumbs
• 1/8 cup butter
• 1/8 cup olive oil

Details

Servings 24

Preparation

Step 1

Place the frozen hash browns in food processor. Use pulse until they are finely chopped. Leave in bowl.
Crack the eggs into large bowl and beat them until light and fluffy. Stir in onion, salt and pepper. Mix in cracker crumbs. Let mixture sit on counter for at least to give the crumbs time to swell as they as they soak up the liquid. Dump potatoes onto a cutting board and blot them with paper towels to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in.
If the mixture in your bowl looks watery, add another TBS cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir in. If it's still too watery add another TBS. of cracker crumbs. The resulting mixture should be thick, like cottage cheese.
Place the 1/4 stick of butter and 1/8 cup of olive oil in a large frying pan. Turn the burner on medium-high heat.
Once the oil and butter are hot, use a 1/4 cup measuring cup. Your goal is to make 1/8 cup pancakes, if you don't scrape out the batter, that's approximately what you'll get.
Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don't hump in the middle.
Fry the pancakes until they are lightly browned on the bottom. That should take about 2-3 minutes.
Once the bottoms of the pancakes are brown, flip them over with spatula and fry them another 2-3 minutes, or until the other side is brown.
Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in warm oven (the lowest temp.). Serve with sour cream.