Potato Pancakes

• 1 (26 ounce) bag frozen hash brown potatoes, thawed overnight
• 2 tablespoons flour
• 2 teaspoons salt (to taste)
• 1 teaspoon fresh coarse ground black pepper
• 12 teaspoon thyme
• 16 ounces Egg Beaters egg substitute (small carton)
• 4 tablespoons corn oil
• 3 green onions, finely chopped

1. Thoroughly mix all ingredients in a large bowl.
2. Spoon mixture onto hot griddle and spread into 1/2 inch pancakes.
3. Cook about 8 minutes each side or until pancakes are browned and crispy.
4. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later.
5. Serve with apple sauce and non-fat sour cream on the side.

frozen hash brown potatoes, flour, salt, fresh coarse ground black pepper, thyme, egg beaters, corn oil, green onions

Taken from www.food.com/recipe/potato-pancakes-207033 (may not work)