​Ingredients

2 lb. Idaho® potatoes, peeled

1/4 c. flour

1 tsp. baking powder

3/4 tsp. salt

1 large onion, grated

1 egg, lightly beaten

1/3 c. vegetable oil

1/2 c. sour cream, optional

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Directions

Time Saving Tip:

A 4-oz. pkg. of skillet hash browns may be substituted for the fresh potatoes. Follow pkg. directions for re-hydrating the potatoes, then drain them and proceed with the recipe.

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1. Shred the potatoes into a large mixing bowl; drain off any liquid. Add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.

 

2. In a large, heavy, non-stick skillet, heat 1 Tbsp. oil over medium heat. Using a tablespoon., spoon potato mixture into skillet, using about 2 Tbsp. per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 min., then flip and cook another 4 min. or until golden brown, crisp and cooked through.

 

3. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.

 

4. Cook remaining pancakes in batches, using 1 Tbsp. oil in the skillet for each batch. Serve pancakes with sour cream, if desired.