HOW TO MAKE POTATO PANCAKES WITH SHREDDED POTATOES RECIPES

Name: Simple Shredded Potato Pancakes
Cook time: 15 min
Ingredients: 1 (20-ounce) bag refrigerated shredded potatoes; 1 small onion, finely chopped; 1 egg, beaten; 3/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup vegetable oil

SIMPLE SHREDDED POTATO PANCAKES | MRFOOD.COM

Simple Shredded Potato Pancakes | MrFood.com image

Potato pancakes are a symbolic and scrumptious treat commonly made for Hanukkah. Not only are they super crispy and really tasty, but thanks to the pre-shredded potatoes you can find at your favorite supermarket, these Simple Shredded Potato Pancakes are, well, simple to make! And, even if you don't celebrate Hanukkah, these easy potato pancakes make a delicious side dish for breakfast or dinner any day of the week! It's a crispy, full-of-flavor way to satisfy your taste buds!

Categories Potatoes, Rice & More

Cook Time 15 minutes

Number Of Ingredients 7

Ingredients

1 (20-ounce) bag refrigerated shredded potatoes
1 small onion, finely chopped
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable oil

Steps:

In a large bowl, combine potatoes, onion, and egg; mix well. Add flour, salt, and pepper; mix until well combined.
Measure out about a heaping 1/4 cup of potato mixture and form it into a patty. (Yes, it’s ok to use your hands for this.) Continue to form patties with remaining potato mixture.
In a large skillet over medium heat, heat oil until hot, but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm.

POTATO PANCAKES (QUICK VERSION) RECIPE - FOOD.COM

Potato Pancakes (Quick Version) Recipe - Food.com image

Preparing traditional potato pancakes can be a time consuming process....so you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups frozen shredded hash browns
1/2 cup onion, finely chopped
1/4 cup fresh parsley, minced
2 tablespoons milk
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil

Steps:

Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
Optional: Serve with sour cream or applesauce.
Note: If using refrigerated hash browns, skip the first step.

Nutrition Facts : Calories 125.3, FatContent 2, SaturatedFatContent 0.7, CholesterolContent 47, SodiumContent 334.9, CarbohydrateContent 22.9, FiberContent 1.8, SugarContent 0.5, ProteinContent 4.4

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