Potatoes with Everything Pancakes
Transform your breakfast or brunch game with these irresistible "Potatoes with Everything Pancakes"! Packed with grated Russet potatoes, savory cheddar cheese, crispy bacon, and zesty green onions, these golden-brown pancakes are a flavor-packed twist on a classic comfort food. Fluffy yet crisp, they're seasoned with a perfect blend of garlic, salt, and pepper, and brought together with a touch of milk and eggs for the perfect texture. Ready in just 40 minutes, these hearty pancakes are ideal for a weekend treat or a crowd-pleasing side dish. Top them with a dollop of tangy sour cream and a sprinkle of fresh parsley for a restaurant-quality finish that no one can resist. Whether you're serving them for breakfast, lunch, or dinner, these potato pancakes promise to be the ultimate comfort food indulgence!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Whole milk
- 0.25 cup Green onions (sliced)
- 0.5 cup Cheddar cheese (shredded)
- 4 slices Bacon (cooked and crumbled)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 0.5 cup Sour cream (optional topping)
- 2 tablespoons Chopped parsley (optional garnish)
Instructions
Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible. Transfer to a large mixing bowl.
In the same bowl, add the flour, eggs, milk, green onions, cheddar cheese, crumbled bacon, garlic powder, salt, and black pepper. Mix until well combined.
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, scoop about 1/4 cup of the potato mixture for each pancake into the skillet. Flatten the mixture slightly with the back of a spoon to form round pancakes.
Cook each pancake for 3-4 minutes on one side, or until golden brown and crisp. Flip and cook for another 3-4 minutes on the other side. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a dollop of sour cream and a sprinkle of chopped parsley, if desired.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 19.4 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 885 mg | 68% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4896 mg | 104% | |
*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.
