• 3 cups frozen shredded hash brown potatoes
• 2 tablespoons flour
• 2 eggs, beaten
• 3 tablespoons butter, melted
• 1 1/2 teaspoons water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Place the hash brown potatoes in a strainer.  Rinse with cold water until thawed.  Drain thoroughly.  Place in a large bowl.  Add the flour, eggs, butter, water and salt and mix well.  Heat the oil in a large skillet over medium heat.  Drop the batter by 1/3 cupfuls into the oil, fry until golden brown on both sides.  Drain on paper towels.  Yield:  4 servings.