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  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 6
  • Pinterest
    14
  • Save
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  • Print
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Sour cream gives these potato pancakes a surprisingly light texture, while green onions add nice flavor. Serve with a dollop of sour cream mixed with more green onions. MORE+ LESS-

Ingredients

3/4
cup plus 2 tablespoons sour cream
1/4
cup plus 2 tablespoons chopped green onions
2
eggs, beaten
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon ground pepper
1
package (20 oz) refrigerated hash browns
3
tablespoons vegetable oil

Steps

Hide Images
  • 1
    In small bowl, stir 3/4 cup sour cream and 2 tablespoons green onions until well mixed. Set aside.
  • 2
    In large bowl, beat eggs, 2 tablespoons sour cream, the flour, salt and pepper until well mixed. Stir in hash browns and 1/4 cup green onions until well mixed.
  • 3
    In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. To make 4 pancakes, drop 1/4 cupfuls potato mixture into skillet; flatten. Cook 5 to 6 minutes, turning once, until golden brown and crispy. Repeat twice with remaining oil and potato mixture. Serve warm with sour cream mixture.

Expert Tips

For the success of this recipe, it is important that the oil is hot and the pancakes are crisp before turning.

Serve these easy potato pancakes for brunch or breakfast with scrambled eggs and sausage patties.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
300mg
12%
Potassium
90mg
3%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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