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RECIPE
8 INGREDIENTS5 STEPS10MIN

Potato Pancakes

5.0
4 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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These crispy and delicious Potato Pancakes will be the star of any breakfast!

10MIN

Total Time
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3 cups
Russet Potatoes , peeled, freshly grated
1/2
Medium  Yellow Onion , freshly grated
1/2 Tbsp
Garlic Powder
1 1/2 Tbsp
1
3/4 tsp
1/4 cup
Frying Oil
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Nutrition Per Serving
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CALORIES
252
FAT
15.4 g
PROTEIN
4.7 g
CARBS
26.1 g

Directions

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Step 1
Into a cold bowl of water, shred the Russet Potatoes (3 cups) and Yellow Onion (1/2) . With your hands, squeeze the contents of the bowl and mix them around until the water is cloudy. Remove the potatoes and onion, one handful at a time, squeezing out excess water and transferring to a paper towel. Return to a dry bowl.
Step 2
Add All-Purpose Flour (1 1/2 Tbsp) , Garlic Powder (1/2 Tbsp) , Egg (1) , Salt (3/4 tsp) , and Ground Black Pepper (to taste) . Mix well.
Step 3
In a frying pan over medium-high heat, warm the Frying Oil (1/4 cup) . Add the potato and onion mixture in small clumps, patting down to make pancake shapes. Cook for 4 minutes.
Step 4
Flip and cook for another 4 minutes, or until golden and crispy.
Step 5
Serve and enjoy!

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Nutrition Per Serving
Calories
252
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
26.1 g
9%
Fiber
2.4 g
9%
Sugars
2.9 g
--
Protein
4.7 g
9%
Sodium
479.1 mg
21%
Vitamin D
0.2 µg
1%
Calcium
32.8 mg
3%
Iron
1.6 mg
9%
Potassium
507.2 mg
11%
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