Bisquick® Potato Pancakes

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 16

Ingredients

Ingredients

2
eggs
1/4
cup milk
1
package (20 oz) refrigerated shredded hash brown potatoes
1/2
cup Original Bisquick™ mix
2
tablespoons thinly sliced green onions or finely chopped onion
1/2
teaspoon salt
2
tablespoons butter or margarine

Directions

Directions

  • 1 Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
  • 2 Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
  • 3 Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Notes










Tips

Expert Tips

If desired, substitute 1/2 cup each shredded carrot (or sweet potato) and parnsip for 1 cup of the shredded hash brown potatoes.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 pancake
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
180mg
5%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.