Peel and shred potatoes. Place potatoes on a large triple-layer piece of cheesecloth. Twist and squeeze cloth to remove excess moisture from potatoes; transfer potatoes to a bowl. Stir in eggs, biscuit mix, salt, and pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Why are these our best-ever potato pancakes? It might be the Red Lobster Cheddar Bay Biscuit mix or the thinly shredded russet potatoes. Either way, these potatoes are extra-crispy and crunchy with a light fluffy center.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium Hy-Vee One Step russet potatoes, about 1-lbs. | ||
| 2 Hy-Vee large eggs | ||
| ¼ c. Red Lobster Cheddar Bay Biscuit Mix | ||
| ¾ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 2 tbsp. Hy-Vee canola oil | ||
| Hy-Vee sour cream, for serving | ||
| Chives, chopped, for garnish |
Things To Grab
- Box shredder
- Cheese cloth
- Medium bowl
- Large skillet
- Meat thermometer
- Paper towels
Directions
Heat vegetable oil in a large skillet over medium heat. Form 2 tablespoons potato mixture into 12 (1/4-inch-thick) patties.
Fry in batches until golden brown and cooked through (165 degrees); drain on paper towels. Top with Hy-Vee sour cream and chopped chives, if desired.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 60mg
- Sodium: 380mg
- Total Carbohydrates: 15g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 8%