Baked Potato Pancakes
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.
Ingredients
- 4 medium Idaho white potatoes shredded and drained very well
- 1/4 cup onion shredded
- 2 cloves garlic minced
- 1 teaspoon parsley chopped
- 2 whole eggs
- 1/4 cup all purpose flour
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese
- 1 tablespoon olive oil
- sour cream for serving
- extra parsley for garnish
Instructions
-
Preheat oven to 400 degrees.
-
Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
-
Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
-
Add in salt, pepper, and Parmesan cheese. Fold to combine.
-
Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
-
With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
-
Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
-
Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.