POTATO PANCAKES FROZEN RECIPES

Name: Potato Pancakes
Prep time: 20 min
Total time: 20 min
Yield: 12 (2-inch) pancakes.
Ingredients: 3 cups finely shredded peeled potatoes; 1-1/2 tablespoons all-purpose flour; 1/8 teaspoon baking powder; 1/2 to 1 teaspoon salt; 2 large eggs, beaten; 1/2 teaspoon grated onion; Applesauce or maple syrup, optional

POTATO PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Potato Pancakes Recipe: How to Make It - Taste of Home image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

Ingredients

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Steps:

In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch.

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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