Easy Potato Pancakes
- Easy Potato Pancakes
- Recipe
- Ingredients
- Instructions
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.
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.
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.
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Instructions
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.
