Shredded Potato Cakes
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
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4 cups frozen shredded hash browns
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1/2 cup finely chopped onion
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1/4 cup minced fresh parsley
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2 tablespoons whole milk
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2 large eggs, beaten
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1/4 cup all-purpose flour
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1 teaspoon salt
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Vegetable oil
Directions
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1.
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.
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