These homemade potato pancakes make an easy and inexpensive meal. There’s a special tip to keep your pancakes crisp, plus a low carb “faux-tato” option.
These are pretty tasty warmed up (in the toaster oven or frying pan) the next day for breakfast, too, or even eaten cold.
Add a little garlic powder or other spices of your choice to give your potato pancakes extra zip.
Do you have leftover mashed potatoes? Skip the shredding and soaking, and jump right to adding the onion and other ingredients.
If you’re eating low carb, swap in zucchini for the potatoes. Skip the acidic rinse, and jump to mixing the shredded zucchini with salt. Taking the time for this step makes it a lot easier to get a crispy pancake.
Keywords: potatoes, comfort food