recipes / Breakfast / Potato Pancakes

Potato Pancakes

These potato pancakes are pretty enough to make a statement at brunch and simple enough to please the kids.
6 Servings Meet The Cook KatieAuthorProfile Katie Print
Potato Pancakes

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a large bowl, mix together hashbrowns, onion, and egg.
  2. Pour in flour, garlic powder, salt, and pepper. Stir well to combine.
  3. Heat oil in skillet on stovetop over medium high heat.
  4. Using 1/4 cup of batter, form into pancakes.
  5. Place in skillet and cook for 3-4 minutes on each side until golden brown.
  6. Place on paper towel lined plate and allow oil to drain.
  7. Continue until all pancakes have been cooked.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. In a large bowl, mix together hashbrowns, onion, and egg.
  2. Pour in flour, garlic powder, salt, and pepper. Stir well to combine.
  3. Heat oil in skillet on stovetop over medium high heat.
  4. Using 1/4 cup of batter, form into pancakes.
  5. Place in skillet and cook for 3-4 minutes on each side until golden brown.
  6. Place on paper towel lined plate and allow oil to drain.
  7. Continue until all pancakes have been cooked.
  8. Flash freeze.
  9. Place into indicated number of freezer bags. Label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Reheat in microwave 30 seconds.

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