Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Add to Collection
Go to Collections
Print
Pin
No ratings yet
Potato Pancakes
Course
Side Dish
Cuisine
American, German
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Author
Little Rusted Ladle
Ingredients
1
20 oz bag
Frozen, shredded hash brown potatoes
thawed
3
lg
Eggs
beaten
1/2
cup
Gluten free all-purpose flour
(may substitute all-purpose flour)
1
Green onion
chopped
1
tsp
Seasoned salt
1
tsp
Black pepper
2
tbsp
Canola oil
Instructions
Combine all ingredients in a large bowl.
Add a teaspoon of oil to a preheated frying pan over medium heat.
Add 4-5 heaping tablespoons of potato mixture to the hot pan.
Flatten with the back of a spoon.
Fry 3-4 minutes or until golden brown. Turn with a spatula and fry an additional 3-4 minutes.
Transfer cakes to a sheet pan and cover with foil. Keep warm in a 175 degree oven.
Repeat with remaining potato mixture.
Notes
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 applesauce.