These crispy Potato Pancakes are hard to resist.

Shredded potato, onion, and seasonings come together to make pancakes that are browned and crisp.

Serve them for breakfast, as a side, or even as a main dish!

Ingredients for Potato Pancakes

• Potatoes: Use starchy potatoes, such as Russets, as they give a crispy texture. Yukon golds will work as well but the potatoes have a different, slightly less fluffy, texture.
• Onion: Use a sweet white onion in this recipe and grate it with the large holes on a box grater.
• Eggs/Flour: Eggs and flour help hold these pancakes together. Gluten-free flour works just fine for these potato pancakes. Depending on the potatoes, you may need a little bit more or less.
• Oil: I use vegetable oil to fry the potato pancakes as it has a higher smoke point than butter or olive oil.
• Variations: Much like mashed potato pancakes, you can add various cheeses, seasonings, fresh herbs, or bacon bits to the potato mixture.

Serving Suggestions

Toppings: jalapenos, bacon bits, shredded cheddar, or chives.

Sauce: applesauce, ketchup, or sour cream.

How to Make Potato Pancakes

1. Grate potatoes and onions, and squeeze out the liquid.
2. Whisk the remaining ingredients (recipe below) in a large bowl until smooth.
3. Stir in potatoes and onions until thoroughly combined.
4. Fry portions of potato mixture in oil, gently pressing them into disks as they cook.

Serve with sour cream or apple sauce, or enjoy them on their own.

Holly’s Tips

• choose Russet potatoes or baking potatoes for the best results
• shred the potatoes with the large holes on a box grater or use a grater blade on a food processor
• squeeze as much moisture from the onion/potatoes as possible

Storing Potato Pancakes

• Keep leftovers in an airtight container in the fridge for up to 5 days and reheat them in the toaster, the air fryer, or in a dry skillet.
• Freeze cooked or uncooked potato pancakes for up to 6 weeks between sheets of parchment paper in a freezer bag.

Did you make these Potato Pancakes? Leave a rating and a comment below.

 

 

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Potato Pancakes

Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Cook ModePrevent your screen from going dark

• Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
• Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
• In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
• Add the potato mixture to the bowl and mix well to combine.
• Heat the oil in a 12-inch skillet over medium-high heat.
• When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
• Use a spatula to gently press the potato mixture down to form a pancake.
• Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
• Transfer to a paper towel lined plate and sprinkle with salt to taste.
• If desired, serve with applesauce or sour cream.

As batches of potato pancakes are cooking they can be kept warm in a 275°F oven.
Shredded hash browns can be used in place of potatoes, omit the salt from the recipe.

 

Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Side Dish

Cuisine American, German

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