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	Savory Potato Pancakes

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SAVORY POTATO PANCAKES

Prep Time: 20 minutes

Refrigerate Time: 1 hour

Cook Time: 25 minutes

Makes: 9 (2-pancake) servings.

Ingredients

2 1/2 pounds all-purpose potatoes, peeled and cut into chunks

1/4 cup (1/2 stick) butter, melted

1 egg, lightly beaten

2 green onions, chopped

1/2 cup flour, divided

3 teaspoons Lawry's® Garlic Salt, divided

1/2 teaspoon Lawry's® Seasoned Pepper, divided

1/2 cup vegetable oil (for frying)

1 cup sour cream

Directions

1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Mash with potato masher. Add butter, egg, green onions, 2 tablespoons of the flour, 2 teaspoons of the garlic salt and 1/4 teaspoon of the seasoned pepper; mix well. Cover. Refrigerate 1 hour.

2. Place remaining flour in shallow dish or pie plate. Using 1/4-cup measuring cup, shape potato mixture into pancakes. Coat on both sides in flour.

3. Heat oil in large skillet on medium-high heat. Cook pancakes, a few at a time, until golden brown on both sides. Drain on paper towels.

4. Mix sour cream, remaining 1 teaspoon garlic salt and remaining 1/4 teaspoon seasoned pepper in small bowl. Serve potato pancakes with seasoned sour cream.

Nutrition Information per serving

Calories 326, Fat 22g, Protein 4g, Carbohydrates 28g, Cholesterol 55mg, Sodium 386mg, Fiber 2g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.