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.
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