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Source: Farberware Cookbooks

Potato Pancakes
A great way to incorporate vegetables into your favorite breakfast food!
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Serves: 16 pancakes
Prep Time: 8 minutes
Cook Time: 15 minutes
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6 medium (about 2 pounds) potatoes
3 eggs
1 tablespoon parsley flakes
2 teaspoons onion powder
1/4 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 cups Crisco® Vegetable Oil
applesauce, (optional topping)
sour cream, (optional topping)
butter, (optional topping)




Wash, peel and coarsely grate potatoes. In a small bowl, pour cold water over grated potatoes to cover; set aside. In a medium bowl, beat eggs well. Stir parsley flakes and onion flakes and onion powder. Combine flour, baking powder, salt and pepper. Stir flour mixture into eggs. Drain potatoes well. Blot potatoes with paper towel. Add potatoes to egg mixture. In Farberware® Electric skillet, heat oil with heat control set at 375°F. When light goes out, drop potato pancakes by tablespoonful in hot oil, about 6 at a time. Brown on each side, about 3 to 4 minutes or until golden. Remove pancakes from skillet and drain on paper towel. Repeat with remaining mixture. Serve with applesauce, sour cream or butter, if desired.




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