Potato Pancakes

Crispy and crunchy potato pancakes are pan-fried to golden brown perfection. These potato cakes complement any meal and are quite easy to make!

Why this recipe works

Coarsely grated potatoes and onions are mixed with flour, egg, salt, and pepper to make incredibly crisp potato pancakes right on the stovetop. This savory side dish can be served with sour cream and fresh herbs alongside beef, chicken, salmon, or even enjoyed with breakfast. We personally enjoy them the most with our crockpot beef stew!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

POTATO – You can use whatever type of potato you’d like, we chose Yukon Gold. Russet potatoes also work well. Be sure to get any excess liquid off of your grated potatoes before frying, this will crisp up your pancakes even better.

ADDITIONS – Egg works as your binding agent in this recipe, onion adds flavor, and the flour will give the potatoes a lovely crunch. Feel free to add any extra seasonings you’d like to this recipe.

How to Make Potato Pancakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Coarsely grate the potatoes and onion. Place into a colander in the sink and allow to drain of excess liquid for about 30 minutes. Use a paper towel to press out any excess liquid as needed.
2. To a large bowl, add potatoes, onion, flour, egg, salt, and pepper. Mix thoroughly.
3. Heat a 12-inch skillet over medium-low heat with 1 Tablespoon of oil and 1 Tablespoon butter. Use a 1/4 cup measurement to scoop potato mixture and form into loose patties about 1/4 inch in thickness. Work in batches to fry in the skillet 4 minutes on each side until golden brown.
4. Repeat the process in three batches.

Frequently Asked Questions & Expert Tips

I have not tested using shredded hashbrowns, but I don’t see why it wouldn’t work. I would recommend thawing the hashbrowns completely then pressing any excess moisture out with a paper towel. You want very little moisture on your potatoes before frying.

To keep previous batches warm and crunchy, place them on a baking sheet in an oven set to warm or 200F. Do not stack potato pancakes while cooking as the heat will cause moisture making your cakes soggy.

Serving Suggestions

Potato pancakes are versatile little cakes that go well with breakfast, lunch, and dinner. Try serving them on the side of your main dish like beef stew, roast beef, chicken, salmon or make them the main dish all on their own by adding some bacon, fresh herbs, sauerkraut, applesauce, or sauteed veggies with a side salad.

More Potato Recipes

• Au Gratin Potatoes
• German Potato Salad
• Twice Baked Potatoes
• Crockpot Mashed Potatoes
• Loaded Mashed Potato Casserole

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