4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons milk
2 eggs -- beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil
Place hash browns in a strainer and rinse with cold water until thawed. Drain
thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and
salt; mix well. In a skillet over medium heat, heat 1/4 inch of oil. Drop batter
by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on
paper towels.
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