Idaho® Potato Pancakes


  • 2 lb. Idaho® Potatoes, peeled
  • 8 oz. yellow onions
  • 2 large eggs, beaten
  • 4 oz. ham, diced
  • 1/4 cup green onions, diced
  • 3 oz. green bell pepper, diced
  • 4 oz. cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable oil as needed
  • Sour cream as needed


  1. Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water.
  2. Mix potato and yellow onion with eggs, ham, green onions, bell peppers and cheese. Season with salt and pepper. Heat griddle or non-stick pan with thin film of vegetable oil over medium heat. Drop approximately 2 Tbsp. potato pancake mixture onto griddle and flatten with spatula. Fry until golden, flip over and brown other side, about 4 minutes.
  3. Drain on towel; serve immediately with sour cream.
  4. For convenience, frozen hash browns can be substituted for the fresh Idaho® Potatoes.
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Yield: 36 pancakes

Heather Gardea
Coco’s & Carrows Restaurants
Irvine, CA

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