Potato Pancakes Recipe
These savory potato pancakes are one of three favorite recipes I have. The nutmeg addes an interesting twist.
Ingredients
- 2 Large Eggs, Beaten
- 1/4 Cup Scallions, Sliced Diagonally
- 2 Lbs. Frozen Shredded Hash Brown Potatoes, Thawed or Shredded Fresh Potatoes (See Tip)
- 2 Tbsp. All Purpose Flour
- 1/4 Tsp. Baking Powder
- 1/8 Tsp. Salt
- 1/8 Tsp. Ground Black Pepper
- 1/8 Tsp. Ground Nutmeg
- 1 Tbsp. Olive Oil
- Garnish:
- 8 Oz. Fat-Free Sour Cream
- 8 Oz. Applesauce
Directions
1.
In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt, pepper and nutmeg.
2.
Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
3.
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.
Tips:
1.
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.
2.
Make sure skillet is fully coated with oil before each batch. Serve warm with sour cream or applesauce.
3.
Add a handful of cheese or chopped ham to the pancake “batter” for extra flavor.
Adding to Planner
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% |
