½
30-ounce bag shredded hash brown potatoes, thawed
1 small sweet
yellow onion, shredded
2 medium eggs
¼
cup all-purpose flour
1 teaspoon baking
powder
½
teaspoon salt
½
teaspoon fresh ground pepper
3 tablespoons
vegetable oil
Place hash browns in a colander and rinse under cold
running water. Drain and blot out excess
moisture with a paper towel. In a large
bowl, beat together eggs, flour, baking powder, salt and pepper. Mix in potatoes and onions. In a non-stick skillet, heat oil on
medium-high. Drop 2 tablespoons of
batter for each patty. Cook about 3
minutes on each side till crisp and well done.
Drain on paper towels.
Yield: 4 servings.
Farmer’s Market – 500
618-235-2445