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Potato Pancakes Recipe
Nutrition
Cal/Serving: 140Daily Value: 7%
Servings: 4
Vegetarian, Sugar-Conscious
| Fat | 10g | 15% |
| Saturated | 1g | 7% |
| Trans | 0g | 0% |
| Carbs | 9g | 3% |
| Fiber | 1g | 3% |
| Sugars | 1g | 0% |
| Protein | 5g | 9% |
| Cholesterol | 94mg | 31% |
| Sodium | 370mg | 15% |
| Calcium | 34mg | 3% |
| Magnesium | 9mg | 2% |
| Potassium | 103mg | 3% |
| Iron | 1mg | 6% |
| Zinc | 0mg | 3% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 6mg | 11% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 36µg | 9% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 62µg | 77% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 4 cups frozen shredded hash browns
- 1/2 cup finely chopped onion
- 1/4 cup minced fresh parsley
- 2 tablespoons milk
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- Vegetable oil
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
