Crispy Potato Pancake
Crispy potato pancakes offer a delightful combination of crunchy exterior and tender interior, seasoned with seasoned salt and pepper, perfect for breakfast or a side dish.
Ingredients
Instructions
- Peel and rinse the potatoes.
- Run potatoes lengthwise through the coarse blades of a vegetable shredder.
- Immerse shredded potato in cold water to prevent darkening until ready to cook.
- Drain well.
- Heat 2 tablespoons of salad or olive oil and 2 tablespoons of butter or margarine in a skillet over medium heat.
- Squeeze excess water from shredded potatoes and add them to the skillet.
- Sprinkle with seasoned salt and pepper.
- Cook until golden brown and crispy, about 4-5 minutes per side.
- Serve hot, garnished with parsley sprigs or sliced green onion, with optional sour cream.
Nutrition & Diet Analysis (per serving)
454
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).