Potato Pancakes

  • 1 lb. shredded frozen hashbrowns
  • 2 eggs
  • 1/4 cup flour
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 2 cloves chopped garlic
  • 1/2 lemon (juice only)
  • 3 TB oil
  • salt
  • pepper

Here's a shortcut that really works. I put frozen hash browns in the fridge the night before to soften them so they’re easy to stir. If you also chop the vegetables the night before, you’ll be ready to serve in about 20 minutes.

Mix all the ingredients in a bowl. Let the skillet or griddle warm up on a medium heat then add some oil. Spoon in dollops of the mixture and form 4" cakes. Cook 4 minutes on each side: cakes should be golden brown and a little crispy at the edge. You might need to experiment with the temperature. Serve with sour cream and apple sauce. Makes 8-10 pancakes.


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Silver Spur Restaurant. 2650 Soquel Drive, Santa Cruz, CA 95065. Serving breakfast and lunch for Santa Cruz County, Santa Cruz, Capitola, Aptos, Soquel.
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