Switch up your usual morning routine with these simple Breakfast Potato Pancakes. Top these Breakfast Potato Pancakes with sour cream for amazing flavor.
What You Need
Original recipe yields 4 servings
2-1/4 cups ORE-IDA Shredded Hash Brown Potatoes
1/4 cup chopped onion
1 egg, beaten
2 Tbsp. flour
1 tsp. dill weed
1/4 tsp. pepper
1/4 cup oil, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Add To Shopping List
Let's Make It
Combine potatoes, onions, egg, flour, dill weed and pepper.
Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Drop half the potato mixture into 4 mounds in skillet, using about 1/3 cup potato mixture for each mound; flatten with back of spatula. Cook 3 to 4 min. on each side or until pancakes are golden brown on both sides. Transfer to plate.
Repeat with remaining oil and potato mixture. Serve topped with sour cream.
Garnish each serving with chopped fresh chives.
Serve with applesauce.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.