Hashbrown Potato Pancakes
Serving Size 4 - 6
Ingredients
- 3 cups refrigerated hashbrowns or the frozen ones, thawed and drained
- 2 Tablespoons flour
- 2 eggs
- 3 Tablespoons melted butter
- 1 1/2 teaspoons water
- 1/2 teaspoon salt
Instructions
- Mix all the ingredients well.
- Heat your frying pan, and either spray generously with cooking spray or use 2 Tablespoons of oil, and drop 1/3 cup for each pancake into the pan and fry for a couple of minutes on both sides until golden brown.