A traditional holiday dish.
Author: Recipe and photo courtesy of Idaho Potato Commission ©
Suggestions: * Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.
Serves: 16 person(s)
Preparation Time: 25 mins
1/4 cup flour
1 tsp baking powder
3/4 tsp salt
1 large onion, grated
1 egg, lightly beaten
1/3 cup vegetable oil
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.
Serving suggestion is not included in the nutritional analysis and is not dairy-free, if dairy-free is required.
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