1/2 cup canola oil for frying
1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin
Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.
Heat the oil in a large skillet over medium-high heat until very hot.
In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin
Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.
Heat the oil in a large skillet over medium-high heat until very hot.
In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.
Delicious served with applesauce or sour cream.
This is the file photo.
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