Potato Pancakes
Stephanie Wise
Updated Aug 18, 2011
Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream!
Potato Pancakes
- Prep Time 25 min
- Total 25 min
- Servings 9
- Ingredients 9
Ingredients
- 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
Gold Medal Flour
Instructions
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Step1In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
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Step2Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
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Step3Scoop 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.
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Step4Serve warm with sour cream or applesauce.
Nutrition
Nutrition Facts are not available for this recipe
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