Joe found a potato pancake recipe in the Hartford Courant that used frozen hash browns. When he told me about it my first reaction was ‘forget it’. We have been making potato pancakes for years and perfecting the recipe each year. It’s a very big deal and a lot of work!

When I looked in the refrigerator and saw that Joe had already bought the hash brown potatoes I changed my tune and wanted to give it a try.
Boy oh boy, were we surprised! The pancakes were perfect and the work involved is cut in half.

Ingredients

1 bag frozen hash browns (we used Ore Ida)
1 bag frozen chopped onions
4 beaten eggs
1/2 c. matzoh meal (Sandi tipped us off to this instead of flour)
3 T. potato starch
2 t. salt
1 t. white pepper or to taste.
Corn oil or vegetable oil for frying

Instructions

Allow the bags of onions and potatoes to thaw at room temp.
Put 1/3 of the potatoes in the food processor with the onions and process till fine.
Put the rest of the potatoes in to a mixing bowl along with the rest of the ingredients. Then add the processed potatoes and onions. Mix until just combined. Heat Oil.
Shape potato mixture into pancakes and fry until nicely browned. Drain on paper towels.

*Pancakes can be frozen on cookie sheets. When you want to serve them put in 425 degree oven for 10 minutes.