Vegetable Potato Pancakes Recipe

Name: Vegetable Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded potatoes, well drained; 1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained; 1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese, divided; 4 eggs, lightly beaten; 1/2 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09; 1/2 tsp. salt; 1/2 tsp. black pepper; 1/2 tsp. dried thyme leaves, crushed; 1 or 2 drops hot pepper sauce; 1/4 cup (1/2 stick) butter or margarine

Servings: persons

3 cups shredded potatoes, well drained
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese, divided
4 eggs, lightly beaten
1/2 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves, crushed
1 or 2 drops hot pepper sauce
1/4 cup (1/2 stick) butter or margarine

1
Preheat broiler.
2
Mix potatoes, broccoli, 1 cup of the cheese, the eggs, onion and seasonings.
3
Melt 1 Tbsp.
4
of the butter in large nonstick skillet on medium heat.
5
Spoon 2 Tbsp.
6
of the potato mixture into skillet; press lightly to flatten.
7
Repeat with the remaining potato mixture, allowing about 1 inch between pancakes.
8
(You should be able to cook 6 to 8 pancakes at a time.)
9
Cook 2 to 3 min.
10
on each side or until crisp and golden brown on both sides.
11
Drain on paper towels; place on ungreased baking sheets.
12
Repeat with remaining potato mixture, adding remaining butter as needed.
13
Sprinkle evenly with cheese.
14
Broil pancakes, 4 to 6 inches from heat, 1 to 2 min.
15
or until cheese is melted.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups shredded potatoes, well drained, 1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained, 1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese, divided, 4 eggs, lightly beaten, and more.

Yes, Vegetable 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.

Vegetable Potato Pancakes

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