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My review
Buffalo Wing Potato Pancakes
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darbyspirit
"A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping."
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Ingredients
30 m servings 207Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.
- Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.
- Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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7/20/2012
4 stars as written...really good flavor! 2nd time around, I did adapt a bit - used two 10 oz. cans chicken (drained), put the Cheddar in the mix...made balls not pancake (we don't like 'loose' ...
2/26/2011
yummy! we loved these but didn't serve them for breakfast, we just had them as a snack. I don't think my tummy could handle that first thing in the morning :)
10/8/2011
These tasted great and took no time at all. I used leftover cut up chicken instead of the frozen breaded chicken and wing sauce instead of red hot. However, I had a hard time getting the pancak...
10/31/2012
original and like to switch up the plain potato pancakes every once and awhile