Monday, February 3, 2014

Skillet Potato Pancake

This would be even better if you added some crumbled bacon to the mix!



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
  • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

    1 tablespoon canola oil
    1 pkg (20 oz each) refrigerated shredded hash brown potatoes
    1/3 cup All Purpose Flour
    3 eggs, beaten
    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 eggs, onion, salt, garlic powder and pepper in another bowl. Add egg 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.
    Recipe modified from Ready, Set, Eat

  • 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
  • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

  • 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
  • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

  • 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
  • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

  • 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
  • - See more at: http://www.readyseteat.com/recipes-Skillet-Potato-Pancake-5999.html?utm_campaign=RSE_Jan_30&utm_medium=newsletter&utm_source=RSE&fmid=14638318#sthash.aZY5hOnr.dpuf

    1 comment:

    Rebekah Hills said...

    This sounds fantastic!! I will have to give this one a try! :)

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