Potato Pancakes

Soft fluffy smooth little potato-y pancakes!  Great for breakfast, dinner, as a quick snack, or pair with vegetables like kale!  These are my dad’s and my favorite breakfast meal when we go out; traditionally served and topped with applesauce, sour cream, or even cottage cheese.

Potato Pancakes - The Kitchen Bistro

Servings 14 small pancakes


20 oz bag shredded hash brown potatoes
1/2 cup white or yellow onion
2 garlic cloves
1 egg
3/4 cup flour
1 tsp salt
1 tsp pepper
2 scallions, chopped (optional)


  1. Defrost the shredded hash browns
  2. Mix or puree in a blender the onion, garlic, and egg
  3. Fold in scallions
  4. To the hash browns add the egg mixture, flour, salt, and pepper
  5. Form into small patties as best you can and set in a hot oiled pan
  6. Pat the patties down in the pan
  7. Cook 2-3 minutes until they’re slightly brown on one side, then flip
  8. Serve hot!

Nutrition per Serving: 69 calories, 2g protein, 14g carbs, 1g fiber, 0g fat, 0g sat fat, 135mg sodium

Potato Pancakes - The Kitchen Bistro

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