Ingredients

The following ingredients have 4 Servings
  • 4 medium Idaho white potatoes (shredded and drained very well)
  • 1/4 cup onion (shredded)
  • 2 cloves garlic (minced)
  • 1 teaspoon parsley (chopped)
  • 2 whole eggs
  • 1/4 cup all purpose flour
  • 2 tablespoons panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan cheese
  • 1 tablespoon olive oil
  • sour cream for serving
  • extra parsley for garnish

Instruction

  • Preheat oven to 400 degrees.
  • Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
  • Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
  • Add in salt, pepper, and Parmesan cheese. Fold to combine.
  • Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
  • With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
  • Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
  • Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.