Potato Pancakes Recipe

Ingredients

3/4

cup plus 2 tablespoons sour cream

1/4

cup plus 2 tablespoons chopped green onions

2

eggs, beaten

2

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon ground pepper

1

package (20 oz) refrigerated hash browns

3

tablespoons vegetable oil

Preparation

In small bowl, stir 3/4 cup sour cream and 2 tablespoons green onions until well mixed. Set aside.

In large bowl, beat eggs, 2 tablespoons sour cream, the flour, salt and pepper until well mixed. Stir in hash browns and 1/4 cup green onions until well mixed.

In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. To make 4 pancakes, drop 1/4 cupfuls potato mixture into skillet; flatten. Cook 5 to 6 minutes, turning once, until golden brown and crispy. Repeat twice with remaining oil and potato mixture. Serve warm with sour cream mixture.