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Ingredients

1 kg potatoes, peeled, grated and squeezed of excess liquid
1 pc MAGNOLIA BROWN EGG, beaten
1 (200 g) bar MAGNOLIA CHEEZEE, grated
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
2 cloves garlic, minced
1 pc small onion, finely chopped
iodized fine salt and pepper to taste
1/4 cup MAGNOLIA GOLD BUTTER

Procedure

  1. Combine all ingredients in a bowl except butter. Mix well.
  2. Heat butter in a large frying pan over medium heat. Swirl the pan to coat its surface evenly with butter. Add a big spoonful of potato mixture into the pan. Press down with a flat turner to make a pancake and cook for about 15 minutes over high heat.
  3. Reduce to low heat and continue to cook until golden brown. Flip the potato pancake and cook until the other side is tender and golden brown. Serve hot.
Makes 6 servings.

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