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| Cheesy Potato Pancakes |
"Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip."
Ingredients :
- 4 russet potatoes, peeled and grated
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup real bacon bits (optional)
- 1 teaspoon onion salt
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup corn oil
- 2 tablespoons butter
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 35M |
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- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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