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Potato Pancakes
20 Mins
Serves: 8
Diet Restriction
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Secret Ingredients
  • 4 cups frozen shredded hash browns
  • 1/2 cup onion, finely chopped
  • 1/4 cup fresh parsley, minced
  • 2 tablespoons milk
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil
  1. 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 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  2. Optional: Serve with sour cream or applesauce.
  3. Note: If using refrigerated hash browns, skip the first step.
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