The Pioneer Woman Tasty Kitchen
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Exceptionally Easy Potato Pancakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These are a total breeze to whip up – and better yet, if you have extra you can freeze them for a quick reuse later! They’re light, crispy, and nearly melt in your mouth.

Ingredients

  • 4 cups Hashed Brown Potatoes (shredded Type)
  • 1 whole Sweet Onion, Shredded
  • 2 whole Eggs
  • ¼ cups Heavy Whipping Cream Of Whole Milk
  • 2 Tablespoons All-purpose Flour (heaping)
  • 1 teaspoon Kosher Salt
  • 1 pinch Freshly Ground Black Pepper

Preparation

1. Place your frozen hashed browns in a medium mixing bowl. Allow to come to room temperature. Yes, it’s perfectly okay to throw them in the microwave and bring them up to temp if you’d like.

Now add shredded onion and mix.

2. In a separate bowl, whisk together eggs, cream, flour, salt, and pepper.

3. Add the batter to the potatoes. Mix thoroughly.

4. Using a frying pan with a good edge on it, warm about ½ to ¾ an inch of vegetable oil. (I use Safflower oil, because I avoid GMO products.) On my stove, that means the gauge gets set to about 7 – you want this good and HOT!

5. Using a large spoon or 1/8th cup measure, carefully place a scoop of potato mixture into the hot oil, flattening into a circular pancake-type shape. Fry for about a minute or two – until the bottom is a lovely golden brown.

Carefully flip to the other side to finish cooking.

6. When cooked, transfer to a paper towel lined plate to absorb excess oil.

7. Serve!

Notes:
Optional: Add green onions in place of the onion above. And/or – consider adding in some freshly prepared bacon bits or shredded cheddar cheese.

I’m probably weird, but the BEST way to eat these is with a little dab of sour cream (the good stuff – read the label – you want the one with the fewest ingredients and NO chemicals!), and dipped in ketchup. Yeah, I’m one of them. Seriously – makes a symphony in your very happy mouth!

And… These are great for later. Lay them flat on a parchment-lined cookie sheet and put in the freezer until frozen. Transfer to a zipper bag for storage. When you want to use them, place on a sheet pan in a 350° F oven, and heat for between 5 to 10 minutes – they’ll be sizzling hot, crispy – and fabulous.

4 Comments

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Allison at Novice Life on 10.26.2010

I love potato pancakes, I’ll have to try these.

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meeshiesmom on 2.2.2010

This is very similar to my recipe, although I also add bacon to the pancakes. We eat them for dinner and they must be served with sour cream. I also freeze them because they make too many for two addults and a child. Great comfort food. Thanks for sharing!

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mkapusta on 12.15.2009

Didn’t turn out quite right for me

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Nichole on 10.31.2009

These are quite easy and tasty. I’ll be making them again. Not often though, they can’t be good for you!

One Review

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kellykitchen on 3.5.2011

DELICIOUS!!! I had never cooked potato pancakes but have been craving them all week. I made some last night as part of ‘breakfast for dinner’ for me and my boyfriend. I substituted green onions thinly sliced for the sweet onion. My boyfriend was somewhat skeptical at first, but after a few bites he was sold. His only request was to have me double the recipe and put this on the regular meal rotation!

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