Choice Potato Pancakes Recipe

Choice Potato Pancakes Recipe


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This is the easiest way to make potato pancakes if you start with a bag of pre-shredded hash browns.

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Time needed

10 min preparation + 15 min cooking


  • 1/2 C. vegetable oil for frying
  • 1/8 tsp. ground black pepper
  • 2 lg. eggs
  • 1 20-oz. bag refrigerated shredded hash brown potatoes
  • 2 green onions, trimmed and thinly sliced

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Preheat oven to 250 degrees.  Line a cookie sheet with paper towels. In 12-inch skillet, heat oil over medium-high heat until very hot.

Meanwhile, prepare pancakes: In medium bowl, mix salt, pepper and eggs; stir in potatoes and green onions. Drop mixture by scant 1/2 cups into hot oil to make 4 pancakes. With back of spoon, flatten each pancake into 4-inch oval. Cook until golden on both sides, 5 to 7 minutes. With slotted spatula, transfer pancakes to prepared cookie sheet to drain; keep warm in oven. Repeat with remaining mixture.

Each serving: About 395 calories, 8g protein, 41g carbohydrate, 23g fat (3g sat.), 106mg cholesterol, 890mg sodium.

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