Forget store-bought hashbrowns! Try these tasty potato pancakes instead!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 4 baking potatoes or 6 regular sized
- 2 eggs
- 1/3 cup flour + you might want to add more later
- 1 onion finely diced (optional)
- onion powder
- oil or butter to fry in
Wash and shred the potatoes into a large bowl.
Add eggs, flour, seasonings and onion (optional).
Mix together, folding in potatoes, to ensure an even coat and that ingredients are well mixed.
Heat tbsp of oil or butter on skillet. Test if hot by sprinkling water (if you hear a sizzle when the water hits, you're ready to go).
Place a heaping tablespoon onto the oil and immediately flatten it out, pressing it into the pan. Once pressed, wait about a minute and flip it over and press again (this way they're nice and flat).
Cook until evenly brown and cooked through on both sides, about 3 minutes on each side or so over medium to medium-high heat (once brown, crisp, and hot through).
Serve immediately, but can be refrigerated for another time!