Russ’s Potato Pancakes

Russ Myers


Excellent when served with sour cream or applesauce.

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4 servings


15 Min


30 Min


Pan Fry


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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Heirloom