Potato Pancakes

Print

Rating:

(0 votes) 0 0

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

Shared by aevans,
Chicago

Time needed

10 min preparation + 15 min cooking

Ingredients

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

Directions

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.