Bisquick® Potato Pancakes

By jenncrose

Ingredients

• 2 eggs
• 1/4 cup milk
• 1 package (20 oz) refrigerated shredded hash brown potatoes
• 1/2 cup Original Bisquick™ mix
• 2 tablespoons thinly sliced green onions or finely chopped onion
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine

Details

Servings 16
Preparation time 15mins
Cooking time 15mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.

2
Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.

3
Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.