Potatoes - Easy Potato Pancakes

By á-47

Ingredients

• 3 cups frozen shredded hash brown potatoes
• 2 Tbsp. flour
• 2 eggs, beaten
• 3 Tbsp. butter, melted
• 1 1/2 tea water
• 1/2 tea. salt
• 1 Tbsp vegetable oil.

Preparation

Step 1

Place the hash brown potatoes 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.

Heat the oil in a large skillet over medium heat. Drop the batter by 1/3 cupfuls into oil; fry until golden brown on both sides.

Drain the pancakes on paper towels.

Yield: 4 servings