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Bisquick Potato Pancakes

Bisquick Potato Pancakes
  • Prep 15 min
  • Total 15 min
  • Servings 16
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.

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

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.
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