Freeze-Dried Shredded Potatoes Pancakes

In a mixing bowl, combine the freeze-dried shredded potatoes and boiling water. Let it sit for about 10 minutes until the potatoes have rehydrated and softened.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

In another bowl, beat the eggs, then mix in the milk and olive oil or melted butter until well combined.

Add the rehydrated potatoes to the egg mixture and stir in the chopped onion if using. Mix until combined.

Gradually add the dry ingredients to the potato mixture, stirring until just combined. Do not overmix; it’s okay if there are a few lumps.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.

Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges begin to look set. Flip and cook for an additional 2-3 minutes on the other side until golden brown.

Transfer the pancakes to a plate and keep warm. Repeat the process with the remaining batter.