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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. potato salad (about 6 cups)
- 1 cup bread crumbs (panko style works well–you can leave your hotdog buns out over night as an option as well — my thought being that if you have leftover potato salad, you probably have left over buns, right?!)
- 2 eggs (— you need this as a binder to keep the potato pancakes together when cooking)
- 1 cup shredded cheddar
- olive oil
- sour cream (to garnish, optional)
- salt
- pepper
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium1800mg75% |
| Potassium710mg20% |
| Protein20g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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