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You can make the pancake batter a day ahead and chill till ready to use.
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1 1/2 lb frzn shredded hash brown potatoes (about 9 c.), thawed, or possibly
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1 1/2 lb refrigerated shredded hash brown potatoes (about 5 c., lightly packed)
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1 c. finely minced onion
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2 Tbsp. matzo meal, crushed crackers or possibly cracker meal
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1/2 tsp salt (omit if hash browns contain salt)
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1/4 tsp grnd black pepper
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1/4 c. plus 2 Tbsp. egg substitute
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1 tsp dry dill, parsley or possibly chives (optional) Butter-flavored nonstick cooking spray
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