Potato Pancakes

Recipe

Breakfast
Potato Pancakes

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Recipe Data

18
Servings

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Servings and Ingredients

Ingredients
Serves 18
QuantityIngredientAdd
2 lbs.Hy-Vee russet potatoes, peeled
1small yellow onion
2Hy-Vee large eggs, beaten
¼ c.Hy-Vee flour
Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste
Hy-Vee canola oil, for frying
Hy-Vee ketchup, Hy-Vee sour cream or Hy-Vee applesauce, for serving

Directions

  1. Grate potatoes and onions in a food processor. Place grated potatoes and onion in a clean kitchen towel and squeeze out all the liquid.
  2. In a large bowl, combine potato, onion, eggs, flour, salt and pepper.
  3. Heat a large griddle over medium-high heat. Coat with a thin film of canola oil.
  4. Drop potato mixture onto griddle by 1/4-cupfuls and flatten into a thin pancake. Cook until golden brown, about 2 minutes. Flip and cook until golden, 2 minutes more. Drain on paper towels.
  5. Serve immediately with ketchup, sour cream or applesauce.

Nutrition facts

Servings

70 Calories per serving

Amounts Per Serving

  • Total Fat: 2g
  • Cholesterol: 25mg
  • Sodium: 10g
  • Total Carbohydrates: 12g
  • Protein: 2g

Daily Values

0%
Vitamin A 0%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 0%

Recipe Source:

Hy-Vee Seasons Comfort Foods Cookbook.