Potato Pancakes
Featuring Egg Beaters® , JHS® and Wesson®
Yield: 24 portions
Portion Size: 2 pancakes each
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Lamb Weston® IQF Hash Browns | 3 qt. | |
| All-purpose flour | 2 cups | |
| Egg Beaters® Frozen Egg product, thawed | 29000 03169 | 4 cups |
| Salt | 3 teaspoons | |
| White pepper | 2 teaspoons | |
| Parsley | 4 tablespoons | |
| White onion | 2 each | |
| Wesson® Smart Choice Cottonseed Canola Oil | 27000 63334 | as needed |
| JHS® Rasberry Topping | 27000 11970 | as needed |
Preparation:
- Place all ingredients except Wesson® oil and JHS® topping in a food processor and blend together.
- Heat Wesson® oil in a large sauté pan and scoop about 2 oz. of batter into hot oil.
- Turn when cake starts to brown on one side and remove when both sides are cooked.
- Serve hot with JHS® Raspberry Topping.
