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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip. Ingredients:
4 russet potatoes, peeled and grated |
2 eggs |
1/2 cup milk |
1 cup all-purpose flour |
1/2 cup grated parmesan cheese |
1/2 cup shredded cheddar cheese |
1/4 cup real bacon bits (optional) |
1 teaspoon onion salt |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 cup corn oil |
2 tablespoons butter |
Directions:
1. Mix together potatoes, eggs, and milk in a large bowl.
2. Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
3. Heat corn oil and butter in a large skillet over medium heat.
4. Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
5. Drain cooked pancakes on paper towel-lined plate.
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