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These savory potato pancakes are one of three favorite recipes I have. The nutmeg addes an interesting twist.

Prep time:
Cook time:
Servings: 9


Cost per serving $0.85 view details


In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt, pepper and nutmeg.
Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy.
Buying frozen shredded hash brown potatoes cuts prep time in half, but if you’re shredding your own potatoes, be sure to drain the excess liquid thoroughly before adding them to the mixture.
Make sure skillet is fully coated with oil before each batch. Serve warm with sour cream or applesauce.
Add a handful of cheese or chopped ham to the pancake “batter” for extra flavor.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 9 servings
Calories 178  
Calories from Fat 72 40%
Total Fat 8.24g 10%
Saturated Fat 3.62g 14%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 126mg 5%
Potassium 366mg 10%
Total Carbs 23.07g 6%
Dietary Fiber 1.8g 6%
Sugars 3.41g 2%
Protein 4.25g 7%


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