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Baked Cheddar-Potato Pancakes
Baked Cheddar-Potato Pancakes

Baked Cheddar-Potato Pancakes

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Frozen shredded hash browns make the preparation of these Baked Cheddar-Potato Pancakes a snap. Serve with sour cream and enjoy!
What You Need
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6 servings
Original recipe yields 6 servings
2 egg s
4 cups (12 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 cup KRAFT Shredded Cheddar Cheese
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Heat oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray with cooking spray.
2
Combine eggs, hash browns, mayo and cheese. Drop, by scant 1/2 cupfuls, into 6 mounds on baking sheet; press each with back of spatula to form 1/2-inch-thick patty.
3
Bake 16 to 20 min. or golden brown, turning over after 10 min. Serve with sour cream.
Kitchen Tips
Tip 1
Size-Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Tip 2
Make Ahead
Potato mixture can be stored in refrigerator up to 2 hours before baking as directed.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 190mg
8%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 8g
16%
Vitamin A
8%
Vitamin C
8%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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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