Potato Pancakes

Dee Cranfill


Guests will flip for these warm and crispy pancakes, wheather you're serving them as a traditional treat or as a dinner side.

★★★★★ 1 vote
Makes 20 cakes
15 Min
30 Min


2 large
1/4 tsp
2 lb
russet potatoes ( 3 to 4)- ( peeled & halved)
2 medium
onions, (quartered)
1/2 c
4 Tbsp
olive oil (little more if necessary)
sour cream for serving ( dollops)
1 tsp


1In a large bowl, whisk together the eggs, 1 tsp.salt and 1/4 tsp pepper.
2Grate potatoes and onions in food processor (or instead you may grate them on the large holes of a box crater).
Add them to the bowl with the eggs and combine. Add the breadcrumbs and mix to combine.
3Heat 2 Tbsp oil in a large skillet over medium heat. Gently drop 5 large spoonfuls of the potato mixture into the skillet (about 1/4 C. each). Spread out the mixture to create even pancakes and cook until browned. 4 to 5 minutes per side, tranfer to a plate. Repeat with remaining potato mixture, adding more oil to the skillet as necessary. Serve with sour cream, if desired.
4Note; switch it up: For a twist on he basic,fold in 1/4 cup chopped parsley.

About this Recipe

Course/Dish: Potatoes
Other Tags: Quick & Easy, Healthy