Description
Crispy baked potato pancakes stuffed with shredded potatoes, Parmesan cheese, onion and garlic.
Ingredients
- 4 whole Medium Idaho White Potatoes, Shredded And Drained Very Well
- ¼ cups Onion Shredded
- 2 cloves Garlic, Minced
- 1 teaspoon Parsley, Chopped
- 2 whole Eggs
- ¼ cups All-purpose Flour
- 2 Tablespoons Panko Breadcrumbs
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ cups Shredded Parmesan Cheese
- 1 Tablespoon Olive Oil
Preparation
Preheat oven to 400 F.
Combine potatoes, onion, garlic, parsley and eggs in a large bowl. Add the flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy. Add salt, pepper and Parmesan cheese. Fold to combine.
Line a baking sheet with parchment paper. Spread the olive oil onto the parchment paper using your hands. Do not wash your hands.
With your oiled hands portion out 8 potato pancakes and place them on the baking sheet. The thinner the better—we want them to be crispy. Don’t make them too thin or they will 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.
