Start the morning off right with these Sante Fe Potato Pancakes. Top our Sante Fe Potato Pancakes with salsa for the win and big smiles around the table.
What You Need
Original recipe yields 9 servings
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup milk
2 green onions, sliced
1/2 tsp. pepper
1/2 tsp. ground cumin
1/4 cup flour
3 Tbsp. oil
1 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Combine all ingredients except flour, oil and salsa in large bowl. Let stand 10 min. Add flour; mix well.
Heat oil in large skillet on medium-high heat. Add potato mixture, in batches, using 1/4 cup potato mixture for each pancake; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels.
Serve topped with salsa.
Garnish with fresh cilantro, and BREAKSTONE'S or KNUDSEN Sour Cream before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* 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.