This side dish, which will remind you of potato pancakes, gets a crispy crust when you fry the potatoes in melted butter.

Source: Midwest Living


Recipe Summary

40 mins
12 to 16 pancakes


Ingredient Checklist


Instructions Checklist
  • Finely shred the potatoes into a bowl of cold water, and set aside.

  • In a mixing bowl, stir together the flour, salt, and baking powder.

  • Drain potatoes and pat them dry with paper towels. Add the potatoes and buttermilk to flour mixture. Mix well.

  • In a large skillet, heat 1 tablespoon butter until sprinkled water sizzles on the skillet. Spread 2 to 3 tablespoons potato mixture into a small pancake (2-1/2 to 3 inches in diameter) in skillet, making 4 at a time. Cook over medium heat about 5 minutes on each side or until golden brown and crisp on the edges. Remove pancakes from skillet. Cover and keep warm.

  • Repeat with remaining batter, adding more butter as needed.

  • To serve, sprinkle with brown sugar. Or serve with applesauce or sour cream and some green onion, if you like. Makes 12 to 16 pancakes.

Nutrition Facts

61 calories; fat 2g; cholesterol 4mg; carbohydrates 10g; insoluble fiber 1g; sodium 104mg.