Easy Potato Pancakes
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(10)
Ingredients
6 servings
- 1 20-ounce package refrigerated hash brown potatoes*
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3 green onions, thinly sliced
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
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Preparation
Step 1
In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
Step 2
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
Step 3
Serve immediately.
Step 4
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Chef's notes
*4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.
