Exceptionally Easy Potato Pancakes

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.

Now add shredded onion and mix.

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

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

4. Using a frying pan with a good edge on it, warm about ½ to ¾ 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!

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.

Carefully flip to the other side to finish cooking.

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

7. Serve!

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

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!

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 350° F oven, and heat for between 5 to 10 minutes – they’ll be sizzling hot, crispy – and fabulous.