Easy Potato Pancakes

Chef shapeweaver ©'s Note:

For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to "ZAAR" on February 9th, 2009.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 4.0 pancakes

• 3 cups frozen hash browns
• 2 tablespoons all-purpose flour
• 2 eggs, well beaten
• 3 tablespoons melted margarine
• 1/3 cup finely chopped onion
• 1 1/2 teaspoons water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil, might need a little more

Directions:

1. Place the hashbrown potatoes in a strainer,rinse with cold water until thawed.
2. Drain thoroughly, if needed sqeeze extra liquid out with your hands.
3. Place drained potatoes in a large bowl.
4. Add flour,eggs,butter,water and salt, onions and pepper add now and mix well.
5. Heat oil in a large skillet over medium heat.
6. Drop batter by 1/3 cupfuls into oil, flatten slightly.
7. Fry on both sides until golden brown.
8. Drain pancakes on paper towels.

Reviews

[PSU Lioness]

I made these last night for dinner and served them with Gyro Meat Loaf W/ Tzatziki Sauce and they were fantastic! I also have the problem of keeping potato cakes together when making them but I had no trouble with these. I also added some garlic powder for a little extra spice and everyone loved them. They didn't reheat very well but I figured that would happen since they were fried. Thank you for posting. I will definitely make these again!