Shredded Potato Cakes

Name: Shredded Potato Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 4 cups frozen shredded hash browns; 1/2 cup finely chopped onion; 1/4 cup minced fresh parsley; 2 tablespoons whole milk; 2 large eggs, beaten; 1/4 cup all-purpose flour; 1 teaspoon salt; Vegetable oil

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!

Ingredients

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons whole milk
2 large 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.

Nutrition Facts

2 each: 199 calories, 10g fat (2g saturated fat), 107mg cholesterol, 638mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 7g protein.

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

Reviews

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Average Rating:

lsmothers

Aug 10, 2010

My family loved these cakes.Would make again.
Grandmama7

Mar 20, 2009

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

Nov 23, 2008

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.