Ingredients for Breakfast Potato Pancakes
- Frozen Hash Browns
- Onion
- 1 large egg
- 1/4 cup all-purpose flour
- Dried Dill Weed
- 1 teaspoon salt
- Ground Pepper
- Vegetable Oil
- Sour cream (for serving)
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How to Make Breakfast Potato Pancakes
- In a medium bowl, combine 2 cups shredded hash brown potatoes, 1/2 cup chopped yellow onion, 1 large egg, 1/4 cup all-purpose flour, 1 tablespoon dried dill weed, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix until just combined.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
- Drop 1/2 cup of the potato mixture into the hot skillet for each pancake. Use a spatula to gently flatten each portion into a 4-inch pancake.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve immediately with a dollop of sour cream or your favorite toppings. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
58g
Carbs
10g
