potato pancakes
(1 RATING)
This is one of my family's favorites. Hope you all enjoy it as well.
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prep time
15 Min
cook time
10 Min
method
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yield
depends on how large you make them
Ingredients
- 3 1/2 cups frozen shredded hashbrowns, thawed and chopped small
- 1/2 teaspoon onion powder
- 2 - egg whites, whipped fluffy
- 1 teaspoon seasoning salt
- 1 dash black pepper
- 2 tablespoons cracker crumbs or flour
- 1/4 cup butter
How To Make potato pancakes
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Step 1Pat hashbrowns dry with paper towels.
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Step 2Put in mixing bowl add other ingredients besides butter and stir.
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Step 3Allow to sit for at least two minutes for crackers to swell or flour to absorb.
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Step 4Put butter into a frying pan to melt on medium high heat. While that is melting scoop up some hasbrown mixture (I use a 1/4 cup measuring cup) and squish them into patties.
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Step 5After butter is melted and hot put in potato patty.
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Step 6Fry until the bottom side is brown, then flip and brown other side.
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Step 7Remove from pan and place on a plate with paper towels. Put paper towels on top as well to absorb extra butter.
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Step 8Repeat process until all the potato mixture is made into potato pancakes.
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Step 9I serve them with sour cream on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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