Exceptionally Easy Potato Pancakes

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   1. Place your frozen hashed browns in a medium mixing bowl. Allow to come to room temperature. Yes, it's perfectly okay to throw them in the microwave and bring them up to temp if you'd like.

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   Now add shredded onion and mix.

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   2. In a separate bowl, whisk together eggs, cream, flour, salt, and pepper.

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   3. Add the batter to the potatoes. Mix thoroughly.

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   4. Using a frying pan with a good edge on it, warm about 1/2 to 3/4 an inch of vegetable oil. (I use Safflower oil, because I avoid GMO products.) On my stove, that means the gauge gets set to about 7 - you want this good and HOT!

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   5. Using a large spoon or 1/8th cup measure, carefully place a scoop of potato mixture into the hot oil, flattening into a circular pancake-type shape. Fry for about a minute or two - until the bottom is a lovely golden brown.

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   Carefully flip to the other side to finish cooking.

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   6. When cooked, transfer to a paper towel lined plate to absorb excess oil.

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   7. Serve!

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    Notes:

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    Optional: Add green onions in place of the onion above. And/or - consider adding in some freshly prepared bacon bits or shredded cheddar cheese.

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    I'm probably weird, but the BEST way to eat these is with a little dab of sour cream (the good stuff - read the label - you want the one with the fewest ingredients and NO chemicals!), and dipped in ketchup. Yeah, I'm one of them. Seriously - makes a symphony in your very happy mouth!

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    And... These are great for later. Lay them flat on a parchment-lined cookie sheet and put in the freezer until frozen. Transfer to a zipper bag for storage. When you want to use them, place on a sheet pan in a 350u00b0 F oven, and heat for between 5 to 10 minutes - they'll be sizzling hot, crispy - and fabulous.

* Per serving · 4 servings · Values may vary.