Easy Potato Pancakes

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Pre-Notes

Serve with your favorite condiments, such as sugar, sour cream, or applesauce.

Potato Pancakes can be frozen and reheated in the oven.

Ingredients

1. 2 T vegetable oil
2. 5 c frozen shredded hash-brown potatoes
3. 4 T butter
4. 1 egg
5. 2 green onions, chopped fine
6. 1 T cornstarch
7. 1/2 t black pepper
8. cooking spray

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 475°F.
2. Coat rimmed baking sheet with vegetable oil.
3. Place hash browns and butter in large microwave-safe bowl
4. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes
5. Remove plastic wrap, stir well, and let cool.
6. Whisk egg, green onions, cornstarch, salt, and pepper together in medium bowl until thoroughly combined.
7. Add to hash brown mixture and stir until incorporated.
8. Divide mixture into 10 equal-sized balls and set aside on large plate.
9. Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes.
10. Remove baking sheet from oven and, working quickly, place potato balls on hot baking sheet.
11. Spray each ball with cooking pray, then press each one into 1/2-inch-thick disk using metal spatula (spray back of spatula with cooking spray if potato balls start to stick).
12. Bake until potato pancakes are golden brown on bottom, about 10 minutes
13. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes more.
14. Place pancakes on plate lined with paper towels and let drain briefly
15. Serve.

Picture of Recipe