Recipe Ingredients
- 1 (20 oz.) package refrigerated shredded potatoes
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup vegetable oil
- Sour cream for garnish
Recipe Directions
- In a large bowl, combine potatoes and egg; mix well. Add flour, onion powder, salt, and pepper; mix until thoroughly combined.
- Measure out a heaping 1/4 cup of potato mixture and form it into a patty. Place on a platter. Repeat with remaining mixture.
- In a large skillet over medium heat, heat oil until hot but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm with a dollop of sour cream.
Tip
These also taste great topped with applesauce or with a sprinkle of cheddar cheese and bacon bits.
