BREAKFAST POTATO PANCAKES
Make and share this Breakfast Potato Pancakes recipe from Food.com.
Provided by Christine MT
Categories Breakfast
Time 26m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
- Heat 2 Tbs oil in a non-stick skillet over medium heat.
- Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
- Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
- Continue with remaining potato mixture.
- Serve pancakes with a dollop of sour cream.
Nutrition Facts : Calories 441.5, Fat 34.1, SaturatedFat 11.7, Cholesterol 71.8, Sodium 507.1, Carbohydrate 30.7, Fiber 2, Sugar 2, Protein 6.3
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