Time: 30 min.
Complexity: easily
Servings: 4

Potato pancakes are great for a hearty breakfast or as a snack to dip in gravy. For this recipe, you'll need store-bought hash brown potatoes. Mix them with fresh herbs, flour, and eggs, and fry the pancakes in vegetable oil until golden brown. Use plenty of oil, and they'll turn out perfectly crispy on the outside.

Ingredients:

• Half a bag of frozen sliced ​​french fries
• 2 eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, eggs, green onions, dill

We recommend

Preparation:

Step 1
• Combine half an 800g bag of frozen sliced ​​potato fries with 2 beaten eggs, half a grated onion, 1/3 cup chopped dill, 2 chopped green onions and 2 tablespoons flour; sprinkle with 1 teaspoon coarse salt and a little freshly ground black pepper.
Step 2
• In a large nonstick skillet, heat 1/4 cup vegetable oil over medium-high heat. Scoop out 1/3 cup of the potato mixture, spoon it into the skillet, and smooth it out gently with a spatula.
Step 3
• Fry until golden brown, 2-3 minutes per side, adjusting the heat as needed. Sprinkle with salt. Repeat with the remaining batter, adding more oil as needed.

Votes: 1