Ingredients
3 cups frozen shredded hash brown potatoes2 tablespoons all-purpose flour2 large eggs, room temperature, lightly beaten3 tablespoons butter, melted1-1/2 teaspoons water1/2 teaspoon salt1 tablespoon canola oil
Preparation
Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well.
Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.
