• 4 medium baked russet potatoes, peeled and shredded (3-4 cups)
• 2 eggs, beaten
• 1/2 cup onion (to taste), minced
• clove of garlic or two, minced
• 2 tbsp. flour
• 1 tsp. baking powder
• milk if needed (enough to reach a good consistency for frying and when the mixture holds together well)
• kosher salt and freshly ground pepper to taste
• parsley, minced
• add some freshly grated cheese, shredded (optional – I like to use Parmesan)

Saute onion in a little butter/oil  (and minced garlic if you are using).  Add to shredded, cooked potatoes, 2 beaten eggs, flour, baking powder,  salt and pepper to taste and parsley for some color.  Add some   grated cheese if desired.   Gradually add enough milk so the mixture holds together  and you can make patties with it using your clean hands.

I use a 2-1/4 stainless steel muffin scoop and carefully place each ball into the hot oil, then flatten with a spoon.   I brown the first side for about 7 minutes, carefully turn and cook an additional 5 minutes or until nicely browned.

Recipe by cookingwithauntjuju.com

Potato Pancakes with Frozen Hash Browns (Cooks Illustrated):

• 2 tbsp. veggie oil
• 5 cups frozen shredded hash brown potatoes
• 4 tbsp. butter
• 2 scallions, minced
• 1 large egg
• 1 tbsp. cornstarch
• salt and pepper to taste

Microwave potatoes and butter in a large bowl until butter is melted and potatoes are thawed about 5 minutes.  Stir potatoes and let cool.

Whisk scallions, egg, cornstarch, salt and pepper in a medium bowl and then add to the potato mixture and stir well.  I like to use my stainless steel scoop as above.

Cooks Illustrated chose to cook them in the oven – I prefer to do it as with the recipe above.  Serve with a little sour cream and minced chives.

Recipe by cookingwithauntjuju.com