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1 (30 oz) bag frozen potatoes (shredded)
1 c. sweet onions, finely diced
2 eggs, beaten
salt to taste
1 tsp. black pepper
2 TBLS. flour
1 TBLS. cornstarch
vegetable oil (for frying)
- Defrost grated potatoes in a colander. Press with paper towels to remove excess moisture.
- Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive.
- Pour about 1/4 inch of oil into a heavy-bottomed frying pan.
- Use about 2 Tablespoons potato mixture and place in the oil and press into a patty.
- Fry for about 3 minutes. Flip and fry for another 3 minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so pancafes don't get soggy.
- Drain on paper towels and serve immediately, (or keep in a 250 oven on a baking sheet).
Great served with any kind of pork or bacon. We top with sour cream or applesauce.
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