BBQ Chip Potato Pancakes
![BBQ Chip Pancakes](/sites/default/files/styles/full_recipe_card/public/2019-08/BBQ%20Chip%20Potato%20Pancakes.jpg?itok=jC358Xz9)
So simple and delicious - Michigan made BBQ potato chips help add the extra crunch that makes our BBQ Chip Potato Pancakes the crunchiest yet soft on the inside treat your entire family will love!
![Recipe Booklet Cover](/themes/mipotatoes/images/recipe_booklet_cover.png)
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Categories
Ingredients
- 1 lb. frozen hash brown potatoes
- 1/3 c all-purpose flour
- 2 tsp. baking powder
- 1 tsp Salt
- 1/2 tsp. ground white pepper
- 2 tbsp. green onion, chopped
- 1 egg
- 2 tbsp. fresh parsley, finely chopped
- 2 oz. crushed BBQ flavored potato chips
- 2 tbsp. vegetable oil
- 1½ tbsp. margarine, melted
Preparation
- Defrost frozen hash brown potatoes under refrigeration 12 hours, or overnight.
- Combine flour, melted margarine, salt, pepper and baking powder in a small bowl.
- In a large bowl, gently combine potatoes, flour mixture, green onions, egg, parsley, and bbq potato chips.
- Heat oil in a skillet or griddle over medium heat. Use approximately 1/4 c. for potato mixture per pancake. Cook until golden brown and drain on paper towels before serving.