• Yield: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins


1-1/2cup frozen hash brown potatoes, thawed
1large egg
1/4cup flour
1/4teaspoon salt
1/3cup chopped walnuts
-- non-stick cooking spray
3tablespoons light sour cream
16-- California walnut halves
1/4cup your choice of various topping ingredients such as halved mini cherry tomatoes, corn kernels, sliced olives, roasted red pepper strips
-- fresh herb sprigs for garnish (optional)


  1. In a medium bowl, combine potato, egg, flour, salt and walnuts.
  2. Coat a 10-inch non-stick pan with cooking spray.  Over medium low heat, add heaping tablespoonfuls of the batter, flattening them into 1 1/2” cakes.  Do not crowd the pan; make the pancakes in several small batches.  Cook 3-4 minutes per side or until golden brown.
  3. To serve, place 1/2 teaspoon sour cream on each pancake and top with a walnut half.  Add your choice of desired toppings and herb sprig.  Serve warm. 

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg
  • Sodium 95mg
  • Potassium 190mg
  • Carbohydrate 12g
  • Fiber 1g
  • Sugars 0g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 6%