Crispy Potato Pancakes

Crispy Potato Pancakes Recipe

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Megan Stewart


Fish fries in Wisconsin were a great experience, and each restaurant had something different. For example, Honey Bear had a real live bear and great coleslaw. Ma's favorite place for Fish Fry was Hiawatha Supper Club, because their difference was potato pancakes instead of fries. Their potato pancakes were fantastic, a little bigger than silver dollar size, had onion inside, and were served with syrup. Oh, the goodness!


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Stove Top


  • 2
    russet potatoes
  • 2 Tbsp
  • 2 Tbsp
  • 1 tsp
    season salt
  • 1/4 tsp
  • 1/4 c
    sour cream (optional)
  • ·
    syrup, optional
  • ·
    green onion tops, minced, optional

How to Make Crispy Potato Pancakes


  1. Peel and rinse potatoes and run lengthwise through coarse shredder. Immerse in cold water to prevent darkening until ready to cook. Put 1 T each oil and butter in nonstick 6-8" skillet. Set over med heat to melt. Add potato, pressing into compact even layer that covers the bottom of the pan. Cover and cook over med heat 5 min then uncover and cook over med-low heat until bottom is well browned, about 15 min. Sprinkle with salt and pepper. Slide pancake onto lid or large plate. Put remaining oil and butter in pan, cook second side until browned as 1st. Slide onto plate, cut into wedges. Top with sour cream or parsley or green onion tops.
  2. Please note, this is an entire skillet sized pancake.
  3. NOTE: if you want to add the onions into the potatoes, and serve with syrup instead of sour cream you can also do that.

Printable Recipe Card

About Crispy Potato Pancakes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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