Potato Pancakes
Prep time
Cook time
Total time
  • 1 Bag (20 ozs.) Frozen, shredded hash brown potatoes, thawed
  • 3 Lg. Eggs, beaten
  • ½ Cup Gluten free all-purpose flour (may substitute all-purpose flour)
  • 4 Ea. Green onions, chopped
  • 1 tsp. Seasoned salt
  • 1 tsp. Black pepper
  • 2 Tbsp. Canola oil
  1. Combine all ingredients in a large bowl.
  2. Add a teaspoon of oil to a pre-heated frying pan over medium heat.
  3. Add 4-5 heaping tablespoons of potato mixture to the hot pan.
  4. Flatten with the back of the spoon.
  5. Fry 3-4 minutes or until golden brown.
  6. Turn with a spatula and fry an additional 3-4 minutes.
  7. Transfer cakes to a sheet pan and cover with foil. Keep warm in a 175 degree oven.
  8. Repeat process with remaining potato mixture.
  9. When all cakes are browned, serve.
For a new twist, spoon mixture into greased muffin tins and bake at 400 degrees for about 30 minutes or until golden brown. Serve.
Serving Suggestion: Serve with apple sauce.
Recipe by Little Rusted Ladle at https://www.littlerustedladle.com/gone-ice-fishin/