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

Chopped walnuts add unique flavor and texture to pancake batter. Choose any fresh vegetable, such as tomato, corn, olive or roasted red pepper, as a topping with a dollop of sour cream.


1-1/2 cup frozen hash brown potatoes, thawed
1 large egg
1/4 cup flour
1/4 teaspoon salt
1/3 cup chopped walnuts
-- non-stick cooking spray
3 tablespoons light sour cream
16 -- California walnut halves
1/4 cup 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. 



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