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Potato Pancake
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Rating: 5.0/5 (3 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: German
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 326
% Daily Value**
Total Fat 12g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 89mg
Sodium 445mg
Total Carbohydrate 48g
Dietary Fiber 5g
Sugars 3g
Protein 8g
Vitamin A  2%Vitamin C  44%
Calcium  5%Iron  15%
Potassium  33%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Potato Pancake

Recipe Tags: Potato Recipes

Date Added: August 15, 2017
My grandfather would make these for brunch went I was growing up, a favorite recipe of mine.


2 Eggs , beaten
4 Russet Potatoes (about 8 ounces each), peeled and shredded using the largest holes of a hand grater
1/4 cup All-Purpose Flour
1/4 cup Onion grated
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Vegetable Oil
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1. Combine the eggs, flour, onion, salt, and pepper, stirring to blend.

2. Using your hands, squeeze out as much liquid as you can from the potatoes.

3. Add the potatoes to the egg mixture, mixing well.

4. In a large, heavy skillet, heat some of the oil over medium-high heat.

5. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon.

6. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.

7. Repeat for the remaining pancakes, adding oil to the skillet as needed.

8. Drain on paper towels and serve immediately.

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Dietary Notes:
This recipe is high in Vitamin C with 44% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Potato, Onion allergies.
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