For smooth cakes that hold together, be sure to slice the onion very thinly.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.

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Instructions Checklist
  • Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).

Nutrition Facts

59 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 75 mg sodium. 9 g carbohydrates; 1 g fiber; 1 g protein;

Reviews (1)

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/17/2018
Only because it's eight servings, you can justify the nutritional results. That would be one super tiny potato pancake, but delicious. Better double the recipe! I dare anyone to eat just one. Nice job, though. Heart healthy is a matter of opinion.