Why are these our best-ever potato pancakes? It might be the Red Lobster Cheddar Bay Biscuit mix or the thinly shredded russet potatoes. Either way, these potatoes are extra-crispy and crunchy with a light fluffy center.

Best-Ever Potato Pancakes

Peel and shred potatoes. Place potatoes on a large triple-layer piece of cheesecloth. Twist and squeeze cloth to remove excess moisture from potatoes; transfer potatoes to a bowl. Stir in eggs, biscuit mix, salt, and pepper. 

Heat vegetable oil in a large skillet over medium heat. Form 2 tablespoons potato mixture into 12 (1/4-inch-thick) patties. 

Fry in batches until golden brown and cooked through (165 degrees); drain on paper towels. Top with Hy-Vee sour cream and chopped chives, if desired. 