Potato Pancakes

potato pancakes Breakfast
Potato Pancakes
  • Prep 25 min
  • Total 25 min
  • Servings 9

Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream! MORE+ LESS-

Stephanie Wise
Updated August 18, 2011
Gold Medal Flour
Make with
Gold Medal Flour


eggs, beaten
green onions, chopped
lb frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
tablespoons Gold Medal™ all-purpose or unbleached flour
teaspoon baking powder
Dash salt
Dash pepper
Olive oil for frying
Sour cream or applesauce for topping


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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