Food Works Potato Pancakes/Hashbrowns

Ingredients

• 3 large raw potatoes
• grated
• raw potatoes
• grated
• 1 egg
• 12 teaspoon salt
• to taste
• 14 teaspoon pepper
• to taste
• 1 small onion
• minced (optional)
• 3 green onions
• sliced thin (optional)
• 1 tablespoon fresh parsley
• minced (optional)
• 1 tablespoon minced garlic (optional)
• 14 cup grated zucchini
• squeezed dry (optional)

Instructions

1. Grate raw potatoes on a cheese grater (and zucchini, if using).
2. Add 1 egg to bowl, beat until frothy.
3. Squeeze potatoes (and zucchini) as dry as you can in a tea towel.
4. This helps the hash browns stick together.
5. Add to bowl.
6. Mince garlic and onion (if using).
7. Add to bowl.
8. Add salt and pepper, to taste, and mix contents of bowl.
9. If batter won't stick as a patty pressed in your hands, add another egg and mix well.
10. Preheat frying pan or electric griddle to medium-high.
11. Oil hot pan lightly with butter on a paper towel, cooking spray, or liquid oil.
12. Press handfuls of batter into patties for potato pancakes, and set lightly on the pan (if you drop them, they will fall apart).
13. Cook patties until bottoms are lightly browning, flip once.
14. cook other side to brown, serve hot.
15. If making hashbrowns, stir fry potato mixture in a hot pan until the edges of shredded potatoes start browning.
16. Serve hot.