These hearty, bursting with Tex-Mex flavor,
potato pancakes are made easy with convenient, ready-to-use frozen
country-style hash browns.
South-of-the-Border
Potato Pancakes
1/2 (26-ounce) package country style frozen
hash browns
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream
2 large eggs
1/4 cup milk
1/4 cup sliced green onions
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/4 cup all-purpose flour
3 tablespoons vegetable oil
Garnish: jalapeño pepper slices
- Stir together first 9 ingredients; let
stand 10 minutes. Stir in flour.
- Drop mixture by 1/4 cupfuls into hot oil
in a large skillet; cook over medium-high heat 3 minutes on each
side or until golden. Drain on paper towels. Garnish, if desired.
Makes 6 servings.
