Chef savvy

Baked Potato Pancakes

These Baked Potato Pancakes are stuffed with shredded potatoes, onion, and my secret ingredient!

Shred potatoes

01

Preheat oven to 425F. Grease two baking sheet liberally with non stick cooking spray, set aside. Shred the potatoes and onions.

Drain potatoes

02

Transfer the shredded potatoes and onions to a colander and try to drain as much moisture out as possible.

Combine ingredients

03

Add the shredded potatoes to a large bowl along with the eggs, flour, garlic powder, onion powder, salt, pepper and baking powder. Mix to combine.

Form pancakes

04

With your oiled hands portion out 20-22 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.

Bake

05

Place in the oven and cook for 15 minutes then flip. Cook for an additional 10 minutes or until golden brown on both sides and crispy.

Serve immediately with a dollop of sour cream on each and fresh chives!