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Potato Pancakes

Potato Pancakes

Breakfast/Snack/Lunch/Supper Crediting for Ages 3-5

Total Time

20 minutes

Serving Size

2 potato pancakes



Veg solo




  • 3.5 cups shredded hash brown potatoes, defrosted
  • 1 small yellow onion, finely grated
  • 2 large eggs
  • 1/4 cup all-purpose enriched flour
  • 1 teaspoon salt
  • 3-4 tbsp vegetable oil


  1. In a large bowl, add potatoes, onions, eggs, flour and salt. Mix together until you get a tacky texture. If still too wet, try adding 1 tbsp of flour at a time until the mixture is in the preferred consistency.
  2. In a large skillet, warm oil on medium high heat. Once oil is warmed, place 1/4 cup of potato mixture. Place as many as you can on the skillet. Cook for 3-5 minutes on one side until golden brown and repeat on the other side.
  3. Serve immediately with applesauce or savory yogurt dip.

Two potato pancakes provide 1/2 cup vegetable.

Creditable Stamp 2017