Potato Pancakes

Paul really likes this recipe for homemade potato pancakes, and Becky doesn't think it's half bad either! Using the frozen hash browns makes it really easy. You can thaw the hash browns pretty quickly by putting them in a strainer or sieve and running water over them. 

Ingredients

- 3 cups frozen shredded hash brown potatoes, thawed (rinse grated potatoes with cold water, then drain thoroughly, if using freshly grated potatoes instead of frozen) 

- 2 tablespoons flour 

- 2 eggs 

- 3 tablespoons butter, melted 

- 1/2 teaspoon salt 

- 1 tablespoon vegetable oil

- onion and garlic powder, to taste

Directions 

Place the hash browns in a large bowl; add the flour, eggs, butter, salt, garlic powder, and onion powder. Mix well. 

Heat the oil in a large skillet over medium heat. Drop the batter by 1/3-cupfuls into the oil. Fry each pancake until golden brown on both sides.