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

Instructions

  • Step 
    1
    In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
  • Step 
    2
    Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
  • Step 
    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.
  • Step 
    4
    Serve warm with sour cream or applesauce.

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