Directions:
- Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
- Heat 2 Tbs oil in a non-stick skillet over medium heat.
- Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
- Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
- Continue with remaining potato mixture.
- Serve pancakes with a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.9 Kcal (904 kJ) | ||
| Calories from fat | 129.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.42g | 22% | |
|---|---|---|---|
| Cholesterol | 37.34mg | 12% | |
| Sodium | 409.01mg | 17% | |
| Potassium | 317.15mg | 7% | |
| Total Carbs | 20.07g | 7% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 1.2mg | 7% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 158.23 Kcal (662 kJ) | ||
| Calories from fat | 95.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 22% | |
|---|---|---|---|
| Cholesterol | 27.37mg | 12% | |
| Sodium | 299.75mg | 17% | |
| Potassium | 232.43mg | 7% | |
| Total Carbs | 14.71g | 7% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.95g | 5% | |
| Protein | 3.06g | 8% | |
| Vitamin C | 5.2mg | 12% | |
| Iron | 0.9mg | 7% | |
| Calcium | 48.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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