Breakfast Potato Pancakes |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This recipe came from Ore Ida frozen potato products. They are very good! Ingredients:
2 1/4 cups frozen hash browns (thawed) |
1/4 cup chopped onion |
1 egg |
2 tablespoons flour |
1 teaspoon dried dill weed |
3/4 teaspoon salt |
1 dash ground pepper |
1/4 cup vegetable oil, divided |
3/4 cup sour cream |
Directions:
1. Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
2. Heat 2 Tbs oil in a non-stick skillet over medium heat.
3. Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
4. Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
5. Continue with remaining potato mixture.
6. Serve pancakes with a dollop of sour cream.
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