Easy Potato Pancakes

Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish! 

Easy Potato Pancakes - Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!

I have a newfound love.

It’s potato pancakes. A carboholic’s dream.

And by using refrigerated hash browns, these come together with 10 minutes prep. No wait. More like 7 minutes.

Easy Potato Pancakes - Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!

You can also add in your desired toppings – like ham, bacon, pancetta, or maybe all three.

But even without that bacon fat, these are still good on their own, with a dollop of sour cream. Or ketchup. Maybe a little ranch mixed with buffalo sauce…

Sorry, I digress.

Easy Potato Pancakes - Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!

My point is – you can eat these on their own, with desired fill-ins, and/or your favorite dipping sauces.

Or you can eat them plain, over the kitchen counter, by yourself.

That way no one judges you as your stuff 4 of these in the middle of the night with a glass of wine.

Easy Potato Pancakes

Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!

Ingredients:

  • 1 (20-ounce) package refrigerated hash brown potatoes*
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 green onions, thinly sliced
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Directions:

  1. In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
  2. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
  3. Serve immediately.

*4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 177.8 Calories from Fat 66.6
% Daily Value*
Total Fat 7.4g 11%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 64.0mg 21%
Sodium 158mg 7%
Total Carbohydrate 22.3g 7%
Dietary Fiber 1.4g 6%
Sugars 0.5g
Protein 5.4g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.