Potato Spring Onion Breakfast Pancakes Recipes

ONION POTATO PANCAKES

Onion Potato Pancakes image

"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 20m

Yield 6-8 servings (12 pancakes).

Number Of Ingredients 9

Ingredients

2 eggs
1 medium onion, quartered
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking powder
4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
2 tablespoons chopped fresh parsley
3 to 4 tablespoons vegetable oil

Steps:

In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

BREAKFAST POTATO PANCAKES

Breakfast Potato Pancakes image

Make and share this Breakfast Potato Pancakes recipe from Food.com.

Provided by Christine MT

Categories Breakfast

Time 26m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups frozen hash browns (thawed)
1/4 cup chopped onion
1 egg
2 tablespoons flour
1 teaspoon dried dill weed
3/4 teaspoon salt
1 dash ground pepper
1/4 cup vegetable oil, divided
3/4 cup sour cream

Steps:

Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
Heat 2 Tbs oil in a non-stick skillet over medium heat.
Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
Continue with remaining potato mixture.
Serve pancakes with a dollop of sour cream.

Nutrition Facts : Calories 441.5, Fat 34.1, SaturatedFat 11.7, Cholesterol 71.8, Sodium 507.1, Carbohydrate 30.7, Fiber 2, Sugar 2, Protein 6.3

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