Try this Potato Pancakes recipe, or contribute your own.
Suggest a better descriptionCut potatoes in chunks and onion in half.
Place in processor with eggs and process until pureed, about 20-30 seconds.
Add remaining ingredients except oil and process a few seconds longer to blend into a smooth mixture.
Pour oil into large skillet..about 1/8" depth. When hot, drop in potato mixture by large spoonfulls to form pancakes. Brown well on both sides.
Drain well on paper towels.
YIELD: about 2 dozen or about 5 doz minis. May be frozen.
TO REHEAT: Place panckes in single layer on an ungreased foil-lined cookie sheet. Bake uncovered at 450 for 7-8 min, until crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1498g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1677 | ||
Calories from Fat: 709 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.7g | 105 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 35.5g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 2115mg | 651 % | |
Sodium 757.7mg | 26 % | |
Potassium 4487.2mg | 118 % | |
Total Carbohydrate 166.4g | 49 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 144.6g | ||
Protein 81.9g | 117 % | |
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: 1677
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