Recipe courtesy of Daisy
Save Recipe Print
Savory Potato Pancakes
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
15 Servings
Level:
Intermediate
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
15 Servings
Level:
Intermediate

Ingredients

Directions

1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.

2.Dice the onion and chop the parsley.

3.Combine with the bread crumbs, eggs, salt, and pepper.

4.Peel the potatoes and shred.*

5.Squeeze out any excess moisture from the shredded potatoes.

6.Add potato shreds to the bread crumb mixture.

7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.

8.Flatten to ¼-inch thick circle.

9.Fry for three to five minutes on each side or until golden brown.

10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.

11.Serve each pancake with a small dollop of seasoned sour cream mixture.

*Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Sweet Potato Crumble

Recipe courtesy of Damaris Phillips

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Baked Potato Wedges

Recipe courtesy of Ina Garten

Sweet Potato Souffle

Recipe courtesy of Anita Estroff

Browse Reviews By Keyword