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Nutrition Facts
Serving Size 354 g
(Approx. 3 Servings)
Amount Per Serving
Calories 140 Calories From Fat 10
% Daily Value*
Total Fat 1 g 1%
Saturated Fat 0 g 1%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 400 mg 17%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 17%
Sugars 9 g
Protein 17 g
Vitamin A 40% Iron 6%
Vitamin C 110% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato Pancakes

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
3  People


Recipe makes 3 Servings

3 H-E-B Large Grade AA Eggs, beaten
2 Tbsp Hill Country Fare Flour
3/4 cup(s) white onion, finely chopped
3 cup(s) Hill Country Fare Shredded Hash Browns, thawed
1 cup(s) Hill Country Fare Vegetable Oil
14 1/2 Oz H-E-B Applesauce
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Combine eggs, flour and onion in a medium-size bowl.
Add hash browns and season with salt and pepper; stir to combine.
Heat 1 cup oil in a large skillet over medium-high heat.
Drop spoonfuls (about 2 tablespoons each) of the potato mixture in the skillet, then spread into 3-4 inch pancakes.
Fry pancakes until browned on the bottom (1-2 minutes), reducing the heat to medium to prevent scorching.
Turn pancakes and cook the second side until crisp.
Remove potato pancakes from skillet and drain briefly on a single layer paper towel.
Continue frying the remaining potato mixture, adding more oil as needed.
Season potato pancakes with salt and pepper and serve with applesauce.



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