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Potato Latkes the Easy Way
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Call them pancakes, call them latkes – either way we love them but don’t always have time to grate the potatoes. Frozen hash browns to the rescue! The trick is to drain them very well and get them as dry as you can before mixing up the batter. And don’t forget a dollop of sour cream or applesauce.
makes 8 pancakes

Ingredients

2 cups frozen shredded hash browns

1/4 cup onion, finely chopped

2 tablespoons fresh parsley, minced

1 tablespoon milk

1 large egg, beaten

2 tablespoons all-purpose flour

1/2 teaspoon salt

vegetable oil for cooking

Sour cream or applesauce for serving

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Potato Latkes the Easy Way
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1.     Place frozen hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl lined with a clean towel or paper towels. You want them to be as dry as possible.

2.     Add onion, parsley, milk, eggs, flour and salt and mix well.

3.     In a skillet over medium heat, heat 1/4 inches of vegetable oil until shimmering. Drop batter by 1/4 cupsful into hot oil. Fry until golden brown on both sides then drain on paper towels.

4.     Serve with sour cream or applesauce.

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