Rosemary Potato Pancakes
Homemade rosemary potatoes are perfect for a weekend breakfast – add a fried egg and crispy bacon for a complete meal!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Fry
- Cuisine: American
Ingredients
Scale
- 6 small to medium potatoes
- 4 large eggs
- 1 medium onion, grated
- 1 tablespoon chopped fresh rosemary
- A few pinches of salt and pepper
- 2 and 1/2 tablespoons flour
- 1/4 cup vegetable oil
Instructions
- Peel and grate the potatoes and wrap them up in a clean towel and squeeze to remove as much moisture as possible.
- Lightly beat the eggs with a fork in a large mixing bowl. Add the grated potato, onion, rosemary, salt, pepper, and flour and stir to combine.
- In a large skillet heat the oil over medium heat. Drop approximately 2 heaping tablespoons of the potato mixture into the hot oil. Using the spoon pat down the potatoes to form a pancake.
- Cook the pancake until the first side is golden brown before flipping. Once cooked, drain the potato pancakes on a paper towel. Keep them in a warm oven until ready to serve.
Notes
You can grate the potatoes and onion with a box grater or in a food processor fitted with a grating attachment.
You can freeze the cooled potato pancakes for up to three months. Reheat them in the oven or air fryer for best results.
Nutrition
- Serving Size: 1 potato pancake
- Calories: 102
- Sugar: 1g
- Sodium: 128.5mg
- Fat: 6.2g
- Saturated Fat: 4.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8.9g
- Fiber: 1.4g
- Protein: 3g
- Cholesterol: 62mg
Keywords: rosemary potato pancakes
Find it online: https://www.girlgonegourmet.com/rosemary-potato-pancakes/
