Idaho® Potato Pancakes

Ingredients

• 2 lb. Idaho® Potatoes, peeled
• 8 oz. yellow onions
• 2 large eggs, beaten
• 4 oz. ham, diced
• ¼ cup green onions, diced
• 3 oz. green bell pepper, diced
• 4 oz. cheddar cheese, shredded
• ½ teaspoon salt
• ¼ teaspoon pepper
• Vegetable oil as needed
• Sour cream as needed

Directions

1. Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water.
2. Mix potato and yellow onion with eggs, ham, green onions, bell peppers and cheese. Season with salt and pepper. Heat griddle or non-stick pan with thin film of vegetable oil over medium heat. Drop approximately 2 Tbsp. potato pancake mixture onto griddle and flatten with spatula. Fry until golden, flip over and brown other side, about 4 minutes.
3. Drain on towel; serve immediately with sour cream.
4. For convenience, frozen hash browns can be substituted for the fresh Idaho® Potatoes.