Comida Kraft
Recipe Box

Garden Potato Pancakes

Prep Time
Total Time

8 servings, about 2 pancakes each

Ready-made shredded hash browns make these potato pancakes a snap to prepare. Now all you have to do is shred the carrots!

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What You Need

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Make It

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  • Whisk flour, eggs, milk and pepper in large bowl until blended. Add all remaining ingredients except sour cream; mix well.
  • Heat skillet sprayed with cooking spray on medium heat. Add vegetable mixture in batches, using about 1/4 cup vegetable mixture for each patty and flattening if necessary to make 16 (3-inch) patties. Cook until crisp and golden brown on both sides, turning once. Drain patties on paper towels before serving.
  • Place on serving plate; sprinkle with parsley. Top with sour cream.


Vegetable mixture might separate as it sits. For best results, stir just before using to cook each batch of pancakes.


  • 8 servings, about 2 pancakes each

Nutritional Information

Serving Size 8 servings, about 2 pancakes each
Calories 160
Total fat 8g
Saturated fat 4g
Cholesterol 95mg
Sodium 85mg
Carbohydrate 17g
Dietary fiber 2g
Sugars 5g
Protein 6g
% Daily Value
Vitamin A 150 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

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