1 26 oz. bag frozen shredded potatoes, thawed overnight 2 tbl flour 2 tea salt 1 tea coarsely ground pepper 1/2 tea thyme 4 eggs 4 tbl corn oil 3 green onions, finely chopped
Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into 1/4 inch panckes. Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lighly cooked and held in a warm oven, then returned to the hot griddle and finished later. Serve with apple sauce and non-fat sour cream on the side. Makes 12 pancakes.