No need to grate or shred potatoes, just cut open a bag.

2 eggs
1/2 c. milk
1 1/2 c. instant minced onion
1 tsp. salt
1/4 c. flour
Vegetable oil for frying (about 3/4 c.)
1/2 tsp. baking powder
1 pkg. frozen shredded hash brown potatoes, thawed

Beat eggs with fork in a medium size bowl. Stir in milk, onion and salt. Mix flour and baking powder and add, with potatoes, to egg mixture. Stir until well blended. Let stand 5 minutes.

Heat about 1/4 inch oil in large skillet until it looks thin and ripply but isn't smoking. Drop batter, using 1/3 cup per pancake, into the hot oil (do not cook more than 5 at a time). Flatten slightly with pancake turner and fry about 3 minutes per side until golden brown. Drain on paper towels; keep warm in 300°F oven while making remaining pancakes.

Makes 4 generous servings.

NOTE: You can thaw potatoes in about 4 minutes in a microwave oven. Serve with applesauce.