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Russ’s Potato Pancakes

Russ Myers


Excellent when served with sour cream or applesauce.

★★★★★ 2 votes
4 servings
15 Min
30 Min
Pan Fry


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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


  • 1Coarsely 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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About Russ’s Potato Pancakes

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

Show 2 Comments & Reviews

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