Skillet Potato Pancake

(17 ratings)
Prep
Time
20 min.
Total Time 20 min.
Number Of
Ingredients
8
Servings6

A large potato pancake recipe simplifies making potato pancakes by cutting it into wedges to serve as a dinner side

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Ingredients
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
Directions
  1. Heat oil in large heavy skillet over medium-high heat. Meanwhile, combine potatoes and flour in large bowl; set aside. Combine Egg Beaters, onion, salt, garlic powder and pepper in another bowl. Add Egg Beaters mixture to potato mixture; mix well.
  2. Place potato mixture evenly in skillet. Cover skillet with aluminum foil; cook 10 minutes or until mixture is set and bottom is golden brown.
  3. Place large plate over skillet. Holding skillet and plate, turn skillet over, inverting pancake onto plate. Cut into wedges.
Cook's Tips

Serve with applesauce, if desired.

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Nutrition Information
Calories: 167 View complete nutrition information
Reviews (17)

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New Cook March 21, 2014

This is like a german potato pancake (not a literal pancake). Very good. I used 3 fresh eggs instead of the Egg Beaters Original. I also added 1/2 teaspoon of dill weed and 1/2 teaspoon parsley as I have made potato pancakes from scratch before and most recipes include these two ingredients. My husband LOVED it as was actually excited that there would be leftovers the next day.

Spanish Tortilla January 15, 2014

What in Spain is called a tortilla. Add some cheese and it is fast, easy, and tasty.

nycBC December 19, 2013

ahh - this is a frittata - or torta. this is not a pancake per say.

Spiffy December 19, 2013

I was brought up in a French home and this dish was cooked a lot. My Grandmother would grate the potatoes and onion mix them well then add salt and pepper. We had a black iron skillet and she would have the oil hot and dump the mixture in and it would sizzle. when it was brown on the bottom she would take a plate and flip it onto the plate then slid the potatoes back into the hot skillet to get the top brown. It was so crunchy and so good. Served with a strip steak and salad. Then on Sunday nights with a cheese souffle and a vinaigrette bibb lettuce salad.. I can smell the kitchen now! This is a five star rating from me.

GmaJane July 25, 2012

I added more onion and some red pepper from our garden. My husband ate most of this and he usually doesn't like eggs mixed with anything!

nutball July 21, 2012

This was pretty This recipe was quick and easy to make and my family really enjoyed it! It was a great side dish and it tasted yummy.