Bisquick Potato Pancakes Recipe

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

Preparation

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.

Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.

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.

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