Easy Potato Pancakes

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to " ZAZZ " August 18th.,2012"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (248.5 g)
  • Calories 468.9
  • Total Fat - 35.2 g
  • Saturated Fat - 12 g
  • Cholesterol - 160.8 mg
  • Sodium - 833.7 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.2 g
  • Protein - 19.4 g
  • Calcium - 57.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Place the hashbrown potatoes in a strainer,rinse with cold water until thawed.

Step 2

Drain thoroughly, if needed sqeeze extra liquid out with your hands.

Step 3

Place drained potatoes in a large bowl.

Step 4

Add flour,eggs,butter,water and salt, onions and pepper, mix well.

Step 5

Heat oil in a large skillet over medium heat.

Step 6

Drop batter by 1/3 cupfuls into oil, flatten slightly.

Step 7

Fry on both sides until golden brown then drain on paper towels and serve.

Tips & Variations


No special items needed.

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