Bisquick Potato Pancakes

Name: Bisquick Potato Pancakes
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 2 eggs; 1/4 cup milk; 2 ½ cups refrigerated shredded hash brown potatoes; 1/2 cup Original Bisquick™ mix; 2 tablespoons thinly sliced green onions or finely chopped onion; 1/2 teaspoon salt; 2 tablespoons butter or margarine

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Prep 15 min
Total 15 min
Servings 16

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Potato pancakes, or latkes, are eaten traditionally during Hanukkah, but they are great to serve any time, especially topped with sour cream or applesauce.

May 22, 2018

Ingredients

2 eggs
1/4 cup milk
2 ½ cups refrigerated shredded hash brown potatoes
1/2 cup Original Bisquick™ mix
2 tablespoons thinly sliced green onions or finely chopped onion
1/2 teaspoon salt
2 tablespoons butter or margarine

Steps

1

Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick™, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
2

Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
3

Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Expert Tips

Tip 1
If desired, substitute 1/2 cup each shredded carrot (or sweet potato) and parsnip for 1 cup of the shredded hash brown potatoes.

Nutrition Information

80 Calories, 2.5g Total Fat, 2g Protein, 13g Total Carbs

Nutrition Facts

Serving Size: 16

Calories: 80

Total Fat: 2.5g

Saturated Fat: 1.5g

Trans Fat: 0g

Cholesterol: 13mg

Sodium: 150mg

Total Carbs: 13g

Dietary Fiber: 1g

Protein: 2g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.