Simple potato pancakes recipes include Kraft's, Betty Crocker's and Taste of Home's versions of the dish. Kraft's recipe uses mashed potatoes, whereas Betty Crocker's and Taste of Home's recipes call for shredded potatoes.
To make Kraft's potato pancakes, cook 1 chopped onion with 4 slices of chopped bacon until the bacon is crisp. Drain, and reserve 1 tablespoon of the bacon drippings. Prepare 1 pouch of cheesy mashed potatoes according to package directions, and mix with the onion mixture, 1/2 cup of flour and 1 egg. Heat the bacon drippings in a skillet, and use fry 1/4 cupfuls of the batter. Cook the pancakes for two minutes on each side.
To make Betty Crocker's potato pancakes, mix 3 cups of freshly shredded potatoes with 1 cup of shredded carrots, 1/2 cup of chopped onion, 1 tablespoon of chopped chives, 3 tablespoons of flour, 4 beaten eggs, 1 teaspoon of salt and 1/8 teaspoon of pepper. Fry the pancakes in an oiled skillet over medium-high heat using 1/3 cup of the batter per pancake. Cook them for two to three minutes on each side.
To make Taste of Home's potato pancakes, mix 3 cups of thawed shredded potatoes with 2 tablespoons of flour, 2 lightly beaten eggs, 3 tablespoons of melted butter, 1 1/2 teaspoons of water and 1/2 teaspoon of salt. Fry 1/3 cupfuls of the batter in an oiled skillet, cooking the pancakes until golden brown on both sides. Drain the pancakes on paper towels.