10 -12 servings
3 eggs, beated
2 tbsp. flour
3/4 cup finely chopped onion
3 cups frozen country style hash browns, thawed
3/4 to 1 cup vegetable oil
1 can (14.5 oz) applesauce
Combine eggs, flour and onion in a medium-size bowl.
Add hash browns and season taste with salt and pepper; stir to combine.
Heat 1 cup oil in a large skillet over medium-high heat.
Drop spoonfuls (about 2 tablespoons each) of the potato mixture in the skillet, then spread into 3-4 inch pancakes.
Fry pancakes until browned on the bottom (1-2 minutes), reducing the heat to medium to prevent scorching.
Turn pancakes and cook the second side until crisp.
Remove potato pancakes from skillet and drain briefly on a single layer paper towel.
Continue frying the remaining potato mixture, adding more oil as needed
No Nutritional Information Available
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