Potato Pancakes

Let's Cook

Ingredients

6 servings
  • 20 ounces Hashed Brown Shreds, Frozen
  • 1 ¼ cups dice Onion
  • 2 individual Egg
  • ¾ cups Flour, All-Purpose
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ cups Vegetable Oil

Freezer Containers

  • 1 Gallon Freezer Bag

Directions

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 towel lined plate and allow oil to drain. Continue until all pancakes have been cooked.

Freezing Directions

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 towel lined plate and allow oil to drain. Continue until all pancakes have been cooked. Flash freeze. Place into indicated number of freezer bags. Label and freeze.

Serving Day Directions

Reheat in microwave 30 seconds.

Nutritional Information

Not Available

About This Recipe

These potato pancakes are pretty enough to make a statement at brunch and simple enough to please the kids.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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