Bisquick Potato Pancakes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - Eggs
  • 1/4 cups - Milk
  • 20 ounces - Regrigerated Hash Brown Potatoes, 1 package
  • 1/2 cups - Original Bisquick Mix
  • 2 tablespoons - Green Onions or Finely Chopped Onion, thinly sliced
  • 1/2 teaspoons - Salt
  • 2 tablespoons - Butter or Margarine
  • Directions:

    1) Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.

    2) Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.

    3) Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

    Brief Description

    Potato pancakes (latkes) are traditionally eaten during Hanukkah.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min


    Can substitute 1/2 cup each shredded carrot (or sweet potato) and parsnip for 1 cup of the shredded hash brown potatoes


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    Posted On:

    July 26, 2013

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