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| 🍀 These potato pancakes are crispy, tasty & very simple to make! 🍀 |
Ingredients:
4 cups frozen shredded hash brown potatoes
1/2 cup diced onion (about 1/2 an onion)
1/4 cup finely chopped fresh parsley
2 tablespoons milk
2 eggs, beaten
1/4 cup flour
3/4 teaspoon pink Himalayan or sea salt
1/2 teaspoon black pepper
avocado oil
Optional Garnishes:
sour cream
apple sauce
fresh snipped or chopped chives
Method:
Preheat oven to 200*. Line a baking sheet with parchment paper and set aside.
Place the hash browns in a strainer or colander. Rinse with cold water to thaw and drain thoroughly. Tranfer to a large mixing bowl.
Add the onion, parsley, milk, eggs, flour, salt and pepper. Stir to mix well.
Add oil to a large skillet until it is 1/4 inch deep. Heat over medium heat. Carefully drop 1/4 cup of the potato mixture into the hot oil. Use the bottom of the measuring cup to flatten the potato mounds into pancakes.
Fry for 2 to 3 minutes on each side or until both sides are golden brown. Use a slotted pancake turner to transfer the pancakes to paper towels to absorb excess oil. After the pancakes have rested on the towels, place on the prepared baking sheet and keep warm in the preheated oven.
If desired, garnish with sour cream and fresh chives, or serve with a side of unsweetened apple sauce. Makes 11 potato pancakes.
Note: These tasty Irish Boxty Potato Pancakes can be served by themselves for breakfast, with eggs, or a side dish with dinner. 🍀
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