A few months ago, my husband and I were able to go on a weekend trip without the kids. That’s a very rare occurrence for us, but I’m sure that’s true for the majority of parents. The hotel we stayed at had a complimentary breakfast. We expected a few muffins, some cereal, and bad coffee. We were pleasantly surprised that it was a full breakfast with an entirely different menu each day we were there. On the last day, they had these potato pancakes. As soon as I saw them, I knew I had to recreate them so we could have them in the freezer at home. These are so quick and easy to make, and my kids polished off every single bite last weekend so they didn’t even make it to my freezer!
Katie @ onceamonthmeals.com
- 20 ounces frozen hashbrowns, thawed
- 1 medium onion, chopped
- 2 medium eggs
- 0.75 cups all purpose flour
- 0.5 teaspoons garlic powder
- 0.25 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups vegetable oil
In a large bowl, mix together hashbrowns, onion, and egg. Pour in flour, garlic powder, salt, and pepper. Stir well to combine. Heat oil in skillet on stovetop over medium high heat. Using 1/4 cup of batter, form into pancakes. Place in skillet and cook for 3-4 minutes on each side, until golden brown. Place on paper lined plate and allow oil to drain off pancakes. Repeat until all of the pancakes have been cooked.
Follow directions above to cook pancakes. After allowing oil to drain off pancakes, flash freeze. Place into gallon freezer bag after flash freezing. Label and freeze. To serve: reheat in microwave for 30 seconds.
**conversion chart image provided by Erik Spiekermann