Real Recipes From Real Home Cooks ®

russ’s potato pancakes

(2 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Excellent when served with sour cream or applesauce.

(2 ratings)
yield 4 servings
prep time 15 Min
cook time 30 Min
method Pan Fry

Ingredients For russ’s potato pancakes

  • 2 lg. Idaho potatoes (peeled)
  • 1 egg (lightly beaten)
  • 2 Tbs. flour
  • 1 sm. yellow onion (peeled and finely grated)
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbs. cooking oil

How To Make russ’s potato pancakes

  • 1
    Coarsely grate potatoes into a bowl of cold water and let stand 15 – 20 minutes. Meanwhile mix egg and flour until smooth and stir in all remaining ingredients except oil. Drain potatoes, squeeze as dry as possible, and stir into batter. Heat oil in a large, heavy skillet over high heat 1 – 2 minutes. Drop potato mixture by spoonfuls into oil, shaping into 4 or 5 large cakes and flattening slightly with a spatula. Brown 1 – 2 minutes on each side, turn heat down low, and cook pancakes 20 to 25 minutes, turning frequently so they’re cooked through. Drain on paper toweling and serve piping hot.
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