Close
Ingredients
| frozen hash browns: 2 1/4 cups (thawed) |
| onions (chopped): 1/4 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 2 Tbl |
| dried dill weed: 1 tsp |
| salt: 3/4 tsp |
| black pepper: 1 dash |
| vegetable oil: 1/4 cup (divided) |
| sour cream: 3/4 cup |
Breakfast Potato Pancakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
16 min -
Servings
4 serving(s)
Tags
- Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
- Heat 2 Tbs oil in a non-stick skillet over medium heat.
- Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
- Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
- Continue with remaining potato mixture.
- Serve pancakes with a dollop of sour cream.