Simple Shredded Potato Pancakes
- 1 (20-ounce) bag refrigerated shredded potatoes
- 1 small onion, finely chopped
- 1 large egg
- 1 teaspoon salt
teaspoon black pepper
- 1 cup vegetable oil
In a large bowl, combine potatoes, onion, and egg; mix well. Add flour, salt, and pepper; mix until well combined.
Measure about 1/4 cup potato mixture for each pancake and form into pancake shape.
In a large skillet, heat oil over medium heat. Place pancakes in hot oil and cook 3 to 4 minutes per side, or until golden on both sides. Drain on a paper towel-lined platter; serve warm.
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