Description
Yummy Quick Potato Pancakes are super easy to make and can be cooked in a cast iron pan (Affiliate Link).
Ingredients
- 4 large baked potatoes (Russet) - you will only be using the potato pulp
- 3 TBSP of green onions (scallions) sliced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp Dill (dried)
- 1/4 tsp salt for the dish
- 1/4 tsp pepper
- 4 cups of 2 % milk
- 1 cup of shredded American cheese
- Add the following items to the leftover soup:
- 1 egg
- 1/4 cup of flour
- 1 tbsp olive oil (Affiliate Link)
Instructions
- Add the leftover potato soup to a bowl, then add one egg and 1/4 cup of flour. You can add more salt or another flavoring if you want, but it is not necessary.
- Heat the cast-iron skillet (Affiliate Link).
- When hot, add olive oil (Affiliate Link) and then add a ladle full of the mix.
- Cook until brown on both sides. Quick Potato Pancake cooked in a cast-iron skillet (Affiliate Link)
- Add the beefsteak tomato slices to the skillet and saute for a few minutes. Then, place on top of the potato pancakes.
- Add the spinach to the hot skillet and saute for a few minutes until wilted. Then, add to the top of the tomato.
- Add a dollop of sour cream and serve immediately.
Notes
Topping:
- Cooked spinach
- Fresh beefsteak tomato
- Doll up of sour cream
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: breaksfast
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 potato pancake
- Calories: 672.91 kcal
- Sugar: 15.43 g
- Sodium: 351.67 mg
- Fat: 26.39 g
- Saturated Fat: 14.52 g
- Trans Fat: 0.83 g
- Carbohydrates: 91.13 g
- Fiber: 8.79 g
- Protein: 20.06 g
- Cholesterol: 103.54 mg