Skillet Potato Pancakes

For this recipe, be sure to use russet potatoes. These potatoes have low moisture and high starch content, ideal for staying together, not falling apart, while frying.

18 (1 pancake each)



1. Grate potatoes and onion in a food processor. Place grated potatoes and onion in a clean kitchen towel and squeeze out all the liquid.

2. In a large bowl, combine potatoes, onion, eggs, flour, salt and pepper.

3. Heat a large griddle over medium-high heat. Coat with a thin film of canola oil.

4. For each pancake, drop 1/4 cup potato mixture onto griddle; flatten to thin pancake. Cook until golden brown, about 2 minutes. Flip and cook until golden, 2 minutes more. Drain on paper towels.

5. Serve immediately with ketchup, sour cream or applesauce.

Nutrition Per Serving

70 Calories, 2g Fat, 0g Saturated Fat, 0g Trans Fat, 25mg Cholesterol, 10mg Sodium, 12g Carbs, 1g Fiber, 1g Sugar, 2g Protein. Daily Values: 0% Vitamin A, 6% Vitamin C, 0% Calcium, 2% Iron
© 2017 Marsh Supermarkets, Inc.