EASY POTATO PANCAKES RECIPES

Name: Easy Potato Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 pancakes.
Ingredients: 3 cups frozen shredded hash brown potatoes; 2 tablespoons all-purpose flour; 2 large eggs, room temperature, lightly beaten; 3 tablespoons butter, melted; 1-1/2 teaspoons water; 1/2 teaspoon salt; 1 tablespoon canola oil

EASY POTATO PANCAKES RECIPE: HOW TO MAKE IT

Easy Potato Pancakes Recipe: How to Make It image

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. —Marlene Harguth, Maynard, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 pancakes.

Number Of Ingredients 7

Ingredients

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil

Steps:

Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 202 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 421mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

EASY LEFTOVER MASHED POTATO PANCAKES - CAKEWHIZ

Easy Leftover Mashed Potato Pancakes - CakeWhiz image

Quick and easy mashed potato pancakes recipe, made with a few simple ingredients and ready in just 30 minutes. Great as breakfast, brunch or even dinner.

Provided by CakeWhiz

Categories Breakfast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 18

Number Of Ingredients 9

Ingredients

3 cups Mashed potatoes (Chilled, Leftovers)
1 cup Shredded cheese (Mozzarella or Cheddar)
1 tbsp Onions (Finely chopped)
1 Egg (Large)
1/4 cup All-purpose flour
Salt (To taste)
Pepper (To taste)
1/2 cup Additional all-purpose flour (Or breadcrumbs, For coating the pancakes)
1/3 cup Vegetable oil (For pan frying)

Steps:

In a mixing bowl, add mashed potatoes, shredded cheese, onions, egg, flour, salt, pepper and mix until combined.
Scoop out small portions of this mixture and form balls and flatten them.Tip: Use disposable plastic gloves and that prevents any sticky mess.
Coat them in flour.
Heat 3 - 4 tbsp of oil in a large non-stick pan over medium heat.
Fry the pancakes, in batches, until they are golden brown and crispy on the the bottom. Then, flip it over and fry the other sides until they are also golden brown and crispy.
Remove the pancakes from the pan onto a cookie tray, lined with paper towels.
Garnish with some finely chopped spring onions. Enjoy!

Nutrition Facts : Calories 98 kcal, CarbohydrateContent 9 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 4 g, CholesterolContent 14 mg, SodiumContent 52 mg, ServingSize 1 serving

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