BREAKFAST POTATO PANCAKES

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Breakfast Potato Pancakes image

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

2 1/4 cups frozen hash browns (thawed)
1/4 cup chopped onion
1 egg
2 tablespoons flour
1 teaspoon dried dill weed
3/4 teaspoon salt
1 dash ground pepper
1/4 cup vegetable oil, divided
3/4 cup sour cream

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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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #pancakes-and-waffles     #breakfast     #potatoes     #vegetables     #dietary

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