Easy Potato Pancakes

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 eggs, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
nonstick cooking spray for griddle

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 and mix well.

Heat griddle to medium high and spray with nonstick spray.
Drop batter by 1/3 cupfuls onto griddle; fry until golden brown on both sides.
Serve warm. Yield: 6 servings.
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