A delightful blend of crispy hash browns and pancakes, perfect for breakfast or brunch.
Ingredients
- 2 cups grated potatoes peeled and rinsed
- 1/2 cup all-purpose flour
- 2 tablespoons onion finely chopped
- 2 large eggs
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine the grated potatoes, flour, chopped onion, eggs, salt, and black pepper. Mix until well combined.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture into the skillet and flatten it into a pancake shape.
- Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Remove from skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy your crispy hash brown pancakes.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 4mg