Hashbrown Pancakes
Golden griddle cakes with great potato texture made with pancake mix and hashbrown potatoes.
Cost per serving -- .49 Total cost for 48 servings $23.28
Note: Recipe cost is based on seasonal averages and does not reflect labor cost. All costs are based on nationwide averages and may vary in your region.
Serving size: 2 large or 4 small pancakes
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Cover carton of hashbrowns to fill line with hot tap water (140° to 150° F). Let stand 20 minutes; drain. |
| Pancake mix |
2 1/2 lb.
|
Whisk together next 2 ingredients until smooth. Stir in hashbrowns. |
| Water |
2 qt.
|
|
|
|
Preheat griddle to 375° F. Ladle 2 to 3 ounces pancake mixture onto griddle. Cook for 1 to 2 minutes or until bubbles form around edges and pancake is slightly dry on top. Turn and cook on second side for 1 minute or until golden brown. |
|
|
Serving Idea: Serve with syrup or jam for breakfast. Serve with applesauce as side dish for lunch and dinner. For variety, mix in corn, ham, bacon, or chopped red and green peppers. |
|
|
Tip: Anytime you make pancakes, just stir in equal amount of rehydrated Redi-Shred® Hashbrown Potatoes. |
Nutritional Information Per Serving
| Calories — 171 |
Protein — 4.031 g |
Fat — 1.165 g |
| Carbs — 35.678 g |
Iron — 0.953 mg |
Sodium — 334 mg |
| Potassium — 343 mg |
Zinc — 0.012 mg |
Vitamin A — 0 IU |
| Riboflavin — 0.138 mg |
Niacin — 1.989 mg |
Calcium — 45.219 mg |
| Cholesterol — 0 mg |
Vitamin B6 — 0.286 mg |
Vitamin B12 — 0 ug |
| Thiamine — 0.109 mg |
Phosphorus — 44.651 mg |
New Recipe Search