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Ingredients
- 2 large eggs
- 1/2 c. lowfat milk
- 1 1/2 c. instant chopped onion
- 1 teaspoon salt
- 1/4 c. flour
- Vegetable oil for frying (about 3/4 c.)
- 1/2 teaspoon baking pwdr
- 1 pkg. frzn shredded hash brown potatoes, thawed
Directions
- No need to grate or possibly shred potatoes, just cut open a bag.
- Beat large eggs with fork in a medium size bowl. Stir in lowfat milk, onion and salt. Mix flour and baking pwdr and add in, with potatoes, to egg mix. Stir till well blended. Let stand 5 min.Heat about 1/4 inch oil in large frying pan till it looks thin and ripply but isn't smoking. Drop batter, using 1/3 cup per pancake, into the hot oil (don't cook more than 5 at a time). Flatten slightly with pancake turner and fry about 3 min per side till golden. Drain on paper towels; keep warm in 300°F oven while making remaining pancakes.
- Makes 4 generous servings.
- NOTE: You can thaw potatoes in about 4 min in a microwave oven. Serve with applesauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 2 servings | |
| Calories 336 | |
| Calories from Fat 60 | 18% |
| Total Fat 6.81g | 9% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 1615mg | 67% |
| Potassium 817mg | 23% |
| Total Carbs 55.56g | 15% |
| Dietary Fiber 4.6g | 15% |
| Sugars 8.17g | 5% |
| Protein 14.56g | 23% |
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