Bushie'S Potato Pancakes – a delicious recipe with russet potaotes, sweet onion, flour, milk, egg, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a food processor with a grater attachment grate the potatoes and the onion. Let rest for 5 minutes then squeeze out as much liquid as you can. Put the mixture in a strainer over a large bowl.
2
In a large bowl mix the flour, baking powder, milk, egg and nutmeg
3
Put the drained, shredded potato and onion mixture in a large bowl and add the batter, butter and parsley.
4
Heat a large skillet over medium heat. Add 1/2 inch of vegetable oil. When the oil is hot drop 2 tablespoons of the potato mixture into the oil and spread it out so it browns evenly. Cook about 3 minutes on each side. Drain on paper towels and salt to taste. Serve with a dollop of sour cream and a sprinkle of chives.
244
kcal
Calories
10
g
Fat
29
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large russet potaotes, 1 medium sweet onion, 1 cup flour, 1 cup whole milk, and more.
Yes, Bushie'S Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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