Potato Pancakes

These were really good.  We are cooking somethings out of a vegetarian cookbook from Good Housekeeping and these looked so go we had to try them.  They sound really simple, but the flavor is really good.  The green onions mixed with the crispy potatoes....so good.  We served ours with apple sauce and a carrot-parsley salad.  Julie liked to put some ketchup in hers, I preferred to do a dollop of sour cream.  Yum.

Ingredients:

1/2 cup vegetable oil

1 teaspoon salt

1/8 teaspoon pepper

2 large eggs

20 ounces refrigerated shredded hash-brown potatoes (4 cups)

2 green onions, trimmed and thinly sliced

Preparation:

In medium bowl, mix salt, pepper, and eggs: stir in potatoes and green onions.  

Drop mixture by scant 1/2 cups into hot oil to make 4 pancakes.  Flatten each with the back of wooden spoon into 4 inch ovals.  

Cook until golden brown on both sides ( 5 to 7 minutes).  

Transfer to paper towel covered plate to soak up some of the excess grease.  Repeat with remaining mixture.