Potato Pancakes (Quick Version)

1. 1

   Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

2. 2

   Optional: Serve with sour cream or applesauce.

3. 3

   Note: If using refrigerated hash browns, skip the first step.

* Per serving · 4 servings · Values may vary.

No additional tips available.