Idaho® Potato Pancakes

Idaho® Potato Pancakes

Heather Gardea
Coco’s & Carrows Restaurants
Irvine, CA

Yield: 36 pancakes



  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.