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Potato Pancakes
Potato Pancakes
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Prep Time:
25 minutes
Total Time:
25 minutes
Easy potato pancakes made with hash browns, topped with sour cream.
Ingredients:
  • 2 eggs, beaten
  • 3 green onions, chopped
  • 2 lb frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
  • 2 tablespoons Gold Medal™ all-purpose or unbleached flour
  • 1/4 teaspoon baking powder
  • Dash salt
  • Dash pepper
  • Olive oil for frying
  • Sour cream or applesauce for topping
Instructions:
  • Combine eggs, green onions, potatoes, flour, baking powder, salt, and pepper in a large bowl, stirring until well mixed.
  • Preheat a 10-inch cast-iron skillet or large griddle over medium-high heat and generously coat the bottom with 1 tablespoon of olive oil.
  • Drop generous spoonfuls of the potato mixture onto the skillet and press gently to form pancakes. Cook for approximately 3 minutes on each side until beautifully golden and crispy. Remember to oil the skillet generously before cooking each batch.
  • Enjoy while warm, topped with a dollop of sour cream or a side of applesauce.

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