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Potato Pancakes

2   medium potatoes, grated (2 cups)
3   eggs, lightly beaten
1   tablespoon chopped onion
1   tablespoon snipped fresh parsley
1   tablespoon all-purpose flour
1/2   teaspoon salt
2   teaspoons vegetable oil, divided
   Applesauce (optional)
  1. Squeeze grated potatoes to remove any extra moisture. In Classic Batter Bowl, combine all ingredients except oil and applesauce; mix well.
  2. Heat 1 teaspoon oil on Square Griddle over medium heat until hot. Pour 1/4 cup potato mixture onto Griddle, spreading evenly. When one side is golden, turn and continue cooking on other side. Remove from Griddle; keep warm.
  3. Repeat with remaining oil and batter. Serve potato pancakes with applesauce, if desired.

Yield: 4-6 pancakes