Courtesy of Idaho Potato Commission
16Servings•15 Min.Prep Time•35 Min.Cook Time•
原料：
- 2 lb. Idaho® potatoes, peeled
- 1/4 c. flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1 large onion, grated
- 1 egg, lightly beaten
- 1/3 c. vegetable oil
- 1/2 c. sour cream, optional
说明：
- Shred the potatoes into a large mixing bowl; drain off any liquid. Add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
- In a large, heavy, non-stick skillet, heat 1 Tbsp. oil over medium heat. Using a tablespoon., spoon potato mixture into skillet, using about 2 Tbsp. per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 min., then flip and cook another 4 min. or until golden brown, crisp and cooked through.
- Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
- Cook remaining pancakes in batches, using 1 Tbsp. oil in the skillet for each batch. Serve pancakes with sour cream, if desired.
Time Saving Tip: *A 4-oz. pkg. of skillet hash browns may be substituted for the fresh potatoes. Follow pkg. directions for rehydrating the potatoes, then drain them and proceed with the recipe.
- Recipe courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 94 |
| Total Fat | 4g |
| Cholesterol | 13mg |
| Total Carbs | 14g |
| Protein | 2g |
| Sodium | 137mg |