Potato Pancakes
Servings 30 servings (may vary)
Calories 87kcal
Ingredients
- 1 16 oz container sour cream
- 1 1.0 oz package Ranch salad dressing and dip mix
- 3 cups shredded potatoes squeezed dry
- 1 medium onion shredded, squeezed dry
- 1/4 cup all purpose flour
- 1 4 oz can diced green chiles well drained
- 2 large eggs beaten
- 3 Tbsp chopped fresh chives
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded sharp cheddar or colby jack cheese
- 1/4 cup vegetable oil for frying additional as needed
- chives or green onion for garnishing
Instructions
- Whisk together sour cream and dry salad dressing mix. Cover and chill until serving. (This should be done several hours in advance or overnight)
- Place shredded potatoes and grated onion in a lint free kitchen towel and squeeze dry. (Preferably, separately)
- Add to a medium size mixing bowl with flour, green chiles, eggs, chives, garlic salt, pepper and shredded cheese. Mix until fully combined.
- Over medium high heat, drizzle a nonstick griddle or frying pan with 2 tablespoons oil. Drop potato mixture using a small scoop or a tablespoon into hot oil, spreading when necessary. (About 1 1/2 Tbsp)
- Cook potato pancakes in batches, for 1 1/2-2 minutes per side or until crispy and golden.
- Serve immediately topped with a dollop of ranch sour cream and garnished with chives.
Nutrition
Serving: 1serving | Calories: 87kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg