How easy are these baked garlic cheddar-potato pancakes? You don't even have to flip them. They get golden brown and delicious in the oven.
What You Need
Original recipe yields 6 servings
2 egg s, beaten
4 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
1 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. KRAFT Real Mayo Mayonnaise
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 450ºF.
Cover rimmed baking sheet with foil; spray with cooking spray.
Combine all ingredients except sour cream. 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 after 10 min. Serve with sour cream.
Serve with a fresh fruit salad.
The potato mixture can be made ahead of time. Refrigerate up to 2 hours before dropping onto prepared baking sheet and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
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.