MENU
  • Pinterest
    0
  • Print
    4
  • Save
    77
  • Facebook
    0
  • Email
    0

  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 4

These pancakes are pure potato and flavor, no egg or flour filler! ...MORE+ LESS-

Girl Versus Dough
November 7, 2014

Ingredients

1/2
stick (1/4 cup) butter
1 1/2
cups water
1
package Betty Crocker™ loaded mashed potatoes
Chopped chives
Cooked bacon
Sour cream

Steps

Hide Images
  • 1
    Microwave the butter and water in a large bowl until the water is very hot and the butter is melted. Whisk in the potato package. Mix until combined and allow to fully cool in the refrigerator.
  • 2
    Meanwhile, chop the chives and cook and crumble the bacon.
  • 3
    Preheat a frying pan or cast iron skillet. Liberally add oil to the pan. Form thick patties with your potato mixture and cook to brown, about 5 minutes a side on high heat.
  • 4
    Be gentle with the pancakes at this point because they will be soft. Move to a serving dish and top with the bacon, chives, and sour cream.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • I have very few memories of my early childhood. One of them involves a giant dollhouse I got when I was three – it was bright pink (naturally) and came with a car, a river with a bridge over it (random) and a gate for the front lawn or something. I loved it.

    Another memory I have – and another thing I loved (and still do, unlike enormous plastic dollhouses) – is my mother making potato pancakes. As you might have gathered from past posts, my family is German – very German. As in, we listen to German polka every holiday, eat traditional German food whenever my grandmother is around, and the more octogenarian members of my family can often be found bickering in German. It was a great way to grow up, especially with the food!

    My mom used to make a version of her recipe with mashed potatoes, which were equally delicious. She served them alongside applesauce or sour cream, and we all devoured them immediately. Who wouldn’t, when you’ve got piping-hot, starchy, savory pancakes with bits of caramelized onion sitting in front of you? It was more a treat than dinner for us kids.

    The version I made here is with very finely shredded potatoes, not mashed. You want to make sure the potatoes are shredded pretty well so the final result comes together better than it would with hash brown-like potatoes.

    I don’t eat mine with anything other than applesauce, but you can serve yours with sour cream or even powdered sugar or cheese or, dare I say it, syrup (though I think it takes away from the flavor of the pancakes). If you serve them up with German polka music in the background, I think they’re even better. But maybe that’s just nostalgia talking.

    Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

© 2017 ®/TM General Mills All Rights Reserved

Comment