These crispy potato pancakes are a delightful twist on traditional hash browns, perfect for breakfast or as a savory snack.
Rinse the frozen hash browns under cold water in a strainer until thawed. Drain thoroughly and transfer to a large mixing bowl.
Ensure the hash browns are well-drained to avoid excess moisture in the batter.
Add the flour, eggs, melted butter, water, salt, pepper, and grated onion to the bowl with the hash browns. Mix until well combined.
Mix gently to avoid breaking the hash browns too much, preserving their texture.
Heat a skillet over medium heat and add a small amount of oil. Scoop about 1/3 cup of the batter and place it onto the skillet, flattening slightly.
Cook in batches to avoid overcrowding the skillet, ensuring even cooking.
Cook each pancake for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Adjust the heat as needed to prevent burning while achieving a crispy texture.
Serve the pancakes warm with your favorite toppings or dips. Enjoy your crispy potato pancakes!
Pair with sour cream or applesauce for a classic combination.
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