Chef savvy
These Baked Potato Pancakes are stuffed with shredded potatoes, onion, and my secret ingredient!
01
Preheat oven to 425F. Grease two baking sheet liberally with non stick cooking spray, set aside. Shred the potatoes and onions.
02
Transfer the shredded potatoes and onions to a colander and try to drain as much moisture out as possible.
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.
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.
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!
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