Potato Pancakes

Potato Pancakes

Blogger Stephanie Wise of Girl versus Dough shares a recipe for potato pancakes. These savory potato pancakes bring a festival favorite to your kitchen table!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

3

servings

2
eggs, beaten
3
green onions, chopped
2
lb frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
2
tablespoons Gold Medal® all-purpose or unbleached flour
1/4
teaspoon baking powder
Dash salt
Dash pepper
Olive oil for frying
Sour cream or applesauce for topping
  1. In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
  2. Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
  3. Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy. Make sure skillet is fully coated with oil before each batch.
  4. Serve warm with sour cream or applesauce.
Makes 3 servings (about 9 pancakes)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Buying frozen shredded hash brown potatoes cuts prep time in half, but if you’re shredding your own potatoes, be sure to drain the excess liquid thoroughly before adding them to the mixture.
Add a handful of cheese or chopped ham to the pancake “batter” for extra flavor.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.