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Recipe Ingredients

  • 1 (20 oz.) package refrigerated shredded potatoes
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup vegetable oil
  • Sour cream for garnish

Recipe Directions

  1. In a large bowl, combine potatoes and egg; mix well. Add flour, onion powder, salt, and pepper; mix until thoroughly combined.
  2. Measure out a heaping 1/4 cup of potato mixture and form it into a patty. Place on a platter. Repeat with remaining mixture.
  3. In a large skillet over medium heat, heat oil until hot but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm with a dollop of sour cream.
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These also taste great topped with applesauce or with a sprinkle of cheddar cheese and bacon bits.

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