Runner’s World‘s 5-Minute Potato Pancakes do not take five minutes to make. They are, however, still very worth making (recipe below!).
Last weekend Rob and I cooked up a batch for Sunday brunch after my I got back from my 10-mile long run. I had no idea how these hash brown-cum-hotcakes would turn out but they were a glorious combination of the two: crispy yet still fluffy like a pancake. I would say they were bizarre if not so delicious.
Here’s the recipe. Enjoy!
(Adapted with slight variations from Runner’s World‘s Healthy Potato Pancakes)
Potatoes to make 2 cups mashed potatoes
1/2 cup milk
1/4 cup chopped green onions
Salt + pepper to taste
Cut potatoes into large cubes and boil until soft. Mash, adding milk to hold potatoes together. Set aside. In a medium-size bowl, beat eggs with milk then add 2 cups mashed potatoes, green onions, salt, and pepper. Drop batter onto a heated and lightly sprayed nonstick skillet. Cook three to four minutes per side or until golden grown. Enjoy topped with plain yogurt and/or hot sauce.