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  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 6

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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