Potato Pancakes II

Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!

Yield

4 servings

Ingredients

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons milk
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil

Directions

Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inch of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

Amount per serving (2 each): 199 calories, 10 g fat (2 g saturated fat), 107 mg cholesterol, 638 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.

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