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Breakfast/Brunch Side Dish

Easy Potato Pancakes

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  • 1 medium potato
  • 1 cup instant pancake batter
  • 1 egg, beaten lightly
  • 1 TBS minced onion
  • 1 TBS minced parsley
  • 1/4 tsp salt
  • Milk (as needed)


Preheat oven to 200 degrees. Wash and shred potato, rinse well and boil for five minutes in 1 quart water. Drain and rinse well, then squeeze out excess moisture.

Prepare pancake batter in a bowl according to directions on the box, taking care not to over mix. Add egg, minced onion, parsley, salt and 1 cup of shredded potato and mix gently, adding a little milk if batter is too thick.

Meanwhile, pre-heat a stick free pan over a medium high flame. Mist with cooking oil and add scoops of batter to pan, flattening to approximately 1/4 inch thick. Cook first side until bottom is brown and edges are dry, flip over and cook second side until brown. Place on a plate in warm oven until all pancakes are cooked. Serve as is or with honey, preserves, syrup, or powdered sugar.


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