Spend with Pennies · by Holly Nilsson★ 4.9 (85)
Potato Pancakes
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 8%
CARBS 18G38% OF CAL
2G FIBER0G ADDED3G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 12G56% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy potato pancakes made with shredded potatoes, onions, and eggs. Served as a breakfast main or as a side dish.
mainamericaneggs🍳 skilletvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 russet potatoes (peeled and grated, approx. 4 cups)
- 1 medium sweet onion (peeled, and grated)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup vegetable oil (more may be needed)
- sour cream (or applesauce for serving)
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 8%
CARBS 18G38% OF CAL
2G FIBER0G ADDED3G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 12G56% OF CAL
4G SAT8G 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
- 30m
- Cook
- 30m
- Sodium
- 171mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 47mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.