Oh My Veggies · by Nicole
How to Make Potato Pancakes
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 6%
CARBS 18G38% OF CAL
2G FIBER0G ADDED1G INTRINSIC15G OTHER1G TOTAL SUGAR
FAT 12G57% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried potato pancakes bound with egg and served as a side or light main. Versatile enough for breakfast with sour cream or alongside dinner.
sideamerican🍳 skilletdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1.5 lbs russet potatoes (3–4 large potatoes)
- 1 onion (yellow)
- 1 egg
- 1 tbsp all-purpose flour
- ½ tsp salt
- oil (for frying)
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 6%
CARBS 18G38% OF CAL
2G FIBER0G ADDED1G INTRINSIC15G OTHER1G TOTAL SUGAR
FAT 12G57% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 196mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 19mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 196MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.