Ingredients
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30 ounces frozen potatoes (country style shredded potatoes, only potatoes nothing else, 0 fat)
1 small onion, peeled and finely chopped
2 eggs, slightly beaten
1/2 cup flour
1 teaspoon baking powder
1 1/4 teaspoons salt
vegetable oil (for frying)
Preparation
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Pour potatoes into large bowl and thaw about 1 hour.
While still very cold add onion and egg's, stir in eggs until blended.
Stir in baking powder, flour and salt.
Heat some oil in frying pan over medium heat.
Shape 1/2 cup in hand and place in oil, pack and shape gently with spatula.
Cook 15 minutes on each side. I like to cook mine slowly to ensure potatoes are cooked and evenly browned. The less they are moved the less they tend to fall apart. Check them gently every 5 minutes When browned evenly carefully flip them, repack with spatula and cook 15 minutes more.
Drain on paper towel 1 minute.
Transfer to warm serving dish (I like to keep mine in the oven set at 200\u00b0F).
Do several at a time, don't overcrowd, you will need to do them in batches.
Serve with sour cream, applesauce or gravy.
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