Choice Potato Pancakes Recipe
- 1/2 C. vegetable oil for frying
- 1/8 tsp. ground black pepper
- 2 lg. eggs
- 1 20-oz. bag refrigerated shredded hash brown potatoes
- 2 green onions, trimmed and thinly sliced
Preheat oven to 250 degrees. Line a cookie sheet with paper towels. In 12-inch skillet, heat oil over medium-high heat until very hot.
Meanwhile, prepare pancakes: In medium bowl, mix salt, pepper and eggs; stir in potatoes and green onions. Drop mixture by scant 1/2 cups into hot oil to make 4 pancakes. With back of spoon, flatten each pancake into 4-inch oval. Cook until golden on both sides, 5 to 7 minutes. With slotted spatula, transfer pancakes to prepared cookie sheet to drain; keep warm in oven. Repeat with remaining mixture.
Each serving: About 395 calories, 8g protein, 41g carbohydrate, 23g fat (3g sat.), 106mg cholesterol, 890mg sodium.