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Breakfast-Time Potato Pancakes
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Breakfast-Time Potato Pancakes

25 Minutes
25 Min Prep
25 Min Cook
Switch up your usual morning routine with these simple Breakfast Potato Pancakes. Top these Breakfast Potato Pancakes with sour cream for amazing flavor.
What You Need
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4 servings
Original recipe yields 4 servings
2-1/4 cups ORE-IDA Shredded Hash Brown Potatoes
1/4 cup chopped onion
1 egg, beaten
2 Tbsp. flour
1 tsp. dill weed
1/4 tsp. pepper
1/4 cup oil, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Combine potatoes, onions, egg, flour, dill weed and pepper.
2
Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Drop half the potato mixture into 4 mounds in skillet, using about 1/3 cup potato mixture for each mound; flatten with back of spatula. Cook 3 to 4 min. on each side or until pancakes are golden brown on both sides. Transfer to plate.
3
Repeat with remaining oil and potato mixture. Serve topped with sour cream.
Kitchen Tips
Special Extra
Garnish each serving with chopped fresh chives.
Serving Suggestion
Serve with applesauce.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 35mg
2%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 3g
6%
Vitamin A
6%
Vitamin C
6%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 2 pancakes each
* 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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