Great No Grate Potato Pancakes
Skip the grater and still enjoy perfectly crispy, golden potato pancakes with this game-changing recipe, "Great No Grate Potato Pancakes." Made with tender, mashed Russet potatoes, these pancakes deliver the same classic flavor and texture without the hassle of shredding. A simple batter of mashed potatoes, flour, eggs, milk, and flavorful additions like garlic powder and green onions comes together quickly for a fuss-free cooking experience. These savory gems are pan-fried in a butter and olive oil blend for a crispy exterior and fluffy interior. Ready in just 35 minutes, this recipe is ideal for breakfast, brunch, or as a delectable side dish. Serve them warm with a dollop of sour cream for the ultimate comfort food experience. Whether you're cooking for family or hosting friends, these no-grate potato pancakes are guaranteed to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Green onions (chopped)
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- Sour cream (optional, for serving)
Instructions
Peel the potatoes and cut them into large chunks for quicker cooking.
Boil the potato chunks in a large pot of salted water until tender, about 12-15 minutes. Drain well and mash until smooth. Allow the mashed potatoes to cool slightly.
In a large mixing bowl, combine the mashed potatoes, flour, eggs, milk, garlic powder, salt, black pepper, and chopped green onions. Mix until a smooth, scoopable batter forms.
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet.
Using a scoop or spoon, drop approximately 1/4 cup of the potato mixture onto the skillet for each pancake. Flatten slightly with the back of the spoon to form a pancake shape.
Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as necessary to avoid burning.
Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more butter and olive oil to the skillet as needed.
Serve the potato pancakes warm with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 10.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 233 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4208 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
