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Shredded Potato Cakes Recipe

Shredded Potato Cakes Recipe photo by Taste of Home

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Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!

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Shredded Potato Cakes Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons milk
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
Vegetable oil

Directions

Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 199 calories, 10 g fat (2 g saturated fat), 107 mg cholesterol, 638 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Potato Pancakes in Taste of Home Meals in Minutes Calendar Annual 1996, p9

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Reviews for Shredded Potato Cakes

Shredded Potato Cakes

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Reviewed on Aug. 10, 2010 by lsmothers

My family loved these cakes.Would make again.

Reviewed on Mar. 20, 2009 by Grandmama7

I love potato pancakes but never made them. This sounds great! Will try.

Grandmama

Reviewed on Nov. 23, 2008 by Aquarelle

These are great! Instead of thawed hash browns I used a bag of "Simply Potatoes." I used green onions and dried parsley, but otherwise followed the recipe exactly. These are excellent topped with applesauce. My husband and my daughter loved them.