Easy Potato Pancakes

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Damn Delicious

Total Time

25 minutes

Prep Time

10 minutes

Cook Time

15 minutes

Rating

(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

Inline ingredients (beta)

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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.

Chef’s notes

*4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.

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Easy Potato Pancakes

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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