Easy Potato Pancakes

Yield: 6 servings

Prep: 10

Cook: 15

Total: 25

Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!

4.8 stars (10 ratings)

Ingredients

1 20-ounce package refrigerated hash brown potatoes*
¼ cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 large eggs, beaten
3 green onions, thinly sliced
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Instructions

In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
Serve immediately.

Notes

*4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.

This Easy Potato Pancakes recipe is brought to you by DAMN DELICIOUS

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