Potato Pancakes

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Potato Pancakes
  • Prep 25 min
  • Total 25 min
  • Servings 9
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Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream!
By Stephanie Wise
Updated Aug 18, 2011


  • 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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Add a handful of cheese or chopped ham to the pancake “batter” for extra flavor.


Nutrition Facts are not available for this recipe
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