Lazy Day Potato Pancakes
3 ½ cups frozen hash brown potatoes
2 large eggs
¼ cup grated onions or ½ tsp onion powder
1 tsp seasoned salt
½ tsp black pepper
2 tablespoons of cracker crumbs (I use corn flake crumbs)
Combination of butter and olive oil for frying
Place the frozen hash browns in the bowl of a food processor. Use the steel blade and process with an on and off motion until the potatoes are finely chopped or cut up by hand with a knife. Leave the potatoes in the food processor while you crack the eggs into a large bowl and beat them with a fork or whisk until they’re fluffy. Stir in the grated onion and the salt and pepper. Mix in the cracker crumbs.
If you used a food processor dump the potatoes on a cutting board. Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl and stir them in.
If the mixture in your bowl looks watery, add another tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up and then stir again. If it’s still too watery, add another tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese.
Place the butter and olive oil in your frying pan. Once the oil and pan are hot measure to drop in the batter in the pan. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula or you spoon so the potatoes spread out and don’t hump up in the middle.
Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift.
Once the bottoms of the pancakes are brown flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot.