*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-)
My husband asked me to make pancakes from left over mashed potatoes so I gave this recipe a try. However I remember that my mother used flour in hers. I think that explains the problem of them not sticking together that other reviewers mentioned. About half a cup of all-purpose flour should be enough - add it slowly until you get the right level of stickiness. We really enjoyed having a treat we remember from childhood!
I consider myself to be a pretty good & experienced cook & this recipe did not turn out for me at all.Even after adding an add'l 1/4 of flour to try & make it stay together it still fell apart by the time I added enough flour to make it stick it tasted like dough.I seen a similar recipe before using grated potatoes instead of mashed & those potatoe pancakes rocked!!I wouldn't try these again.
Kids and I loved these. Here's my minor changes- Saute onions in olive oil and tad butter first, add 1/4 cup flour to onions when lightly browned. Add onion mix to egg/potato. Drop onto already heated pan with little oil in it. Flatten to no more than 1/2 inch patties. Cook medium heat for abt. 10 min/side. Don't touch them while cooking. I also added a little shredded white cheddar to cooked side after flipping. Worth the wait!!!