Bisquick® Potato Pancakes

• Produce

  • 2 tbsp Green onions or finely chopped onion
  • 1 package Hash brown potatoes, refrigerated

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Butter or margarine

• Baking & Spices

  • 1/2 cup Bisquick mix, original
  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Milk

Found on bettycrocker.com

Description

Ingredients

• 2 eggs
• 1/4 cup milk
• 1 package (20 oz) refrigerated shredded hash brown potatoes
• 1/2 cup Original Bisquick™ mix
• 2 tablespoons thinly sliced green onions or finely chopped onion
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine

Directions

• 1 Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
• 2 Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
• 3 Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Nutrition