Ingredients

• 1 , 20 ounce
• 0.33 cups shredded carrot
• 0.25 cups finely chopped onion
• 1 tablespoon all-purpose flour
• 0.5 teaspoons salt
• 2 large eggs , slightly beaten
• 1 tablespoon vegetable oil

Instructions

1. 1 Stir together hash browns, carrot, onion, flour, and salt in a large bowl. Stir in beaten eggs.
2. 2 Heat oil in 12-inch nonstick skillet over medium heat.
3. 3 Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake until golden brown, turning once, 2 to 3 minutes on each side. Cook remaining pancakes, adding additional oil to the skillet if needed. Drain pancakes on a paper towel.

Nutrition per serving