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Hash Brown Potato Pancakes

Chef.at.Home's picture
Ingredients
  Hash browns 4 Cup (64 tbs), frozen, shredded
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Fresh parsley 1⁄4 Cup (4 tbs), minced
  Milk 2 Tablespoon
  Eggs 2 , beaten
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Cooking oil 1 Cup (16 tbs)
Directions

Place hash browns in a strainer and rinse with cold water until thawed.
Drain thoroughly; transfer to a large bowl.
Add onion, parsley, milk, eggs, flour and salt; mix well.
In a skillet over medium heat, heat 1/4 in.of oil.
Drop batter by 1/4 cupfuls into hot oil.
Fry until golden brown on both sides.
Drain on paper towels.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Pancake
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3805 Calories from Fat 2894

% Daily Value*

Total Fat 331 g508.7%

Saturated Fat 65.6 g327.9%

Trans Fat 0 g

Cholesterol 426 mg142%

Sodium 2297.9 mg95.7%

Total Carbohydrates 196 g65.5%

Dietary Fiber 14.2 g56.9%

Sugars 15 g

Protein 36 g72.6%

Vitamin A 35.7% Vitamin C 103.6%

Calcium 21.8% Iron 72.8%

*Based on a 2000 Calorie diet

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Hash Brown Potato Pancakes Recipe