Frozen shredded hash browns make the preparation of these Baked Cheddar-Potato Pancakes a snap. Serve with sour cream and enjoy!
What You Need
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
Heat oven to 450ºF. Line 15x10x1-inch baking pan with foil; spray with cooking spray.
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.
Bake 16 to 20 min. or golden brown, turning over after 10 min. Serve with sour cream.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Potato mixture can be stored in refrigerator up to 2 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.