Easy Potato Pancakes
Recipe: #6256
August 18, 2012
Categories: Side Dishes, Onions, Potatoes, Southern, One-Pot Meal, Frozen Vegetables, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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