Hannah’s 1st Note: Great-Grandma Elsa used to make these in a cast iron frying pan she called a spider. She peeled and grated her own potatoes and put them in a bowl of cold water, salt, and lemon juice so they wouldn’t turn brown. I added the word “lazy” to the title of her recipe because when I’m in a hurry, I use frozen hash browns.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.)

Leave the potatoes in the food processor (or on the counter) while you…

Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy.

Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper.

Mix in the cracker crumbs.

Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid.

If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in.

If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese.

Place the 1/4 stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat.

Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get.

Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle.