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Skillet Potato Pancake Recipe

Skillet Potato Pancake

A large potato pancake recipe simplifies making potato pancakes by cutting it into wedges to serve as a dinner side

20
Prep Time
(MINUTES)
20
Total Time
(MINUTES)
6
Servings
3.8 of 5 (19 ratings) Review This Recipe | See All Reviews
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Ingredients

  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (20 oz each) refrigerated shredded hash brown potatoes
  • 1/3 cup Ultragrain® All Purpose Flour
  • 2/3 cup Egg Beaters® Original
  • 1/3 cup grated yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Nutrition Information

167
Calories
5g
Total Fat
5g
Protein
Serving Size: 6 servings (1 wedge each)
View Complete Nutrition Information >

Directions

  1. Heat oil in large heavy skillet over medium-high heat. Meanwhile, combine potatoes and flour in large bowl; set aside. Combine Egg Beaters, onion, salt, garlic powder and pepper in another bowl. Add Egg Beaters mixture to potato mixture; mix well.
  2. Place potato mixture evenly in skillet. Cover skillet with aluminum foil; cook 10 minutes or until mixture is set and bottom is golden brown.
  3. Place large plate over skillet. Holding skillet and plate, turn skillet over, inverting pancake onto plate. Cut into wedges.

Cook's Tip

Serve with applesauce, if desired.
Nutrition Information close
Amount per Serving
Calories 167  
  % Daily Value*
Total fat 5 g 7%
Saturated fat 0 g 2%
Cholesterol 0 MG 0%
Sodium 312 MG 13%
Carbohydrate 25 g 8%
Dietary fiber 2 g 9%
Sugars 0 g
Protein 5 g
Vitamin A   5%
Vitamin C   10%
Calcium   0%
Iron   8%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
19 Reviews for Skillet Potato Pancake
SORT BY
This was excellent! ! I also used eggs instead of the substitute and grated my fresh potatoes instead of buying them already grated. My youngest son loves this dish as he is not a potato fan he ate 3 helpings! Not sure what anonymous' review was all about or why the next guy down felt the need to share that he limits his wife's food intake or WHY he would wash left over fries off...soggy mess comes to mind....anyways that being said i highly recommend this dish..just avoid slicing your thumb LOL! ! (I didn't) :(
lori,
Feb 21, 2016
Looks interesting... I often wind up with left-over french fries, when I take out food (I try to limit how much of these my wife and I eat at one sitting). I've been looking for ways to use them, and this recipe may be the answer... In place of the frozen grated potatoes, substitute the left-over french fries. But first, wash off as much salt as you can that clings to the fries (to prevent the dish from becoming too salty). Dry off the fries, and on a cutting board, cut them into little pieces (no more than an eighth to a quarter inch long). Then proceed with the recipe (or one of the many variations provided in the various reviews). Be careful about how much additional salt you add to the recipe, as the french fry washing process mentioned above, may not remove all the salt from the french fries...
Tom Perrone,
Feb 16, 2016
This is like a german potato pancake (not a literal pancake). Very good. I used 3 fresh eggs instead of the Egg Beaters Original. I also added 1/2 teaspoon of dill weed and 1/2 teaspoon parsley as I have made potato pancakes from scratch before and most recipes include these two ingredients. My husband LOVED it as was actually excited that there would be leftovers the next day.
New Cook,
Mar 21, 2014
What in Spain is called a tortilla. Add some cheese and it is fast, easy, and tasty.
Spanish Tortilla,
Jan 15, 2014
ahh - this is a frittata - or torta. this is not a pancake per say.
nycBC,
Dec 19, 2013
I was brought up in a French home and this dish was cooked a lot. My Grandmother would grate the potatoes and onion mix them well then add salt and pepper. We had a black iron skillet and she would have the oil hot and dump the mixture in and it would sizzle. when it was brown on the bottom she would take a plate and flip it onto the plate then slid the potatoes back into the hot skillet to get the top brown. It was so crunchy and so good. Served with a strip steak and salad. Then on Sunday nights with a cheese souffle and a vinaigrette bibb lettuce salad.. I can smell the kitchen now! This is a five star rating from me.
Spiffy,
Dec 19, 2013

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