Traditional potato pancakes are a true labor of love. The potatoes must be grated and the moisture squeezed out. And then there’s the cooking, which requires diligent attention and a delicate hand with a spatula. The pancakes break apart easily. For a foolproof Crispy Potato Pancake recipe, we used frozen hash browns instead of fresh, raw potatoes. Already grated and dried, they are ready to go out of the bag. Cornstarch, not the more commonly used flour, gave us an unobtrusive binder. Salt, pepper, and chopped scallion were all we needed to point up the Crispy Potato Pancakes’ flavor. And baking, instead of frying, saved us time and effort. Our Crispy Potato Pancakes are infused with enough butter to crisp and turn brown in the oven’s high heat.
BEFORE YOU BEGIN
At the supermarket, you can find frozen shredded hash browns near the frozen french fries. Serve these crisp pancakes with sour cream and/or applesauce.
1
INSTRUCTIONS
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.
2
Place hash browns and butter in large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool.
3
Whisk egg, scallions, cornstarch, salt, and pepper together in medium bowl until thoroughly combined. Add to hash-brown mixture and stir until incorporated. Divide mixture into 10 equal-sized balls and set aside on large plate.
4
Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes. Remove baking sheet from oven and, working quickly, place potato balls on hot baking sheet. Spray each ball with cooking spray, then press each one into 1/2-inch-thick disk using metal spatula (spray back of spatula with cooking spray if potato balls start to stick). Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes more. Place pancakes on plate lined with paper towels and let drain briefly. Serve.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 372 | ||
Calories from Fat: 175 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 83.4mg | 26 % | |
Sodium 73.5mg | 3 % | |
Potassium 730.1mg | 19 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 41.3g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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