Potato Pancakes III

Potato Pancakes III

6

"If you like potatoes like I do, you'll simply love this!"
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Ingredients

50 m servings 367 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and shred.
  2. In a medium saucepan over medium heat, mix milk, butter and garlic. Bring to a gentle boil, then mix in potatoes, ham and Cheddar cheese. Season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency.
  3. Heat oil in a large skillet over medium high heat. Drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

Like the other reviewer said it needs an egg so it doesn't fall apart. I made one batch and added an egg to the second batch and they stayed together.

Most helpful critical review

The batter didn't have any egg, therefore it falls apart when trying to fry it. I suggest using an egg and throwing in a little bit of onion to improve the taste as well.

The batter didn't have any egg, therefore it falls apart when trying to fry it. I suggest using an egg and throwing in a little bit of onion to improve the taste as well.

Like the other reviewer said it needs an egg so it doesn't fall apart. I made one batch and added an egg to the second batch and they stayed together.

I scaled the recipe up to eight, and followed all the conversions. I used ground beef instead of ham. Also, instead of oil I used PAM cooking spray to coat my skillet. The pancakes turned out...

I "mashed" rather than shredded the potatoes for a fluffier texture. I also substituted the ham for "english spinach". A nice variation of the original recipe. Very YUMMY!!!

I like the addition of ham and cheese in potato pancakes. It goes really well with applesauce on top. But I think I should have done what one reviewer did and just mashed the potatoes or used ...

These were pretty good, tasted better the more we ate. Although they were more time consuming than I would have liked. Next time I may try to cook them in the oven on my large stoneware bar pan.