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


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  • 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

How to Make Potato Pancakes


  1. In a large bowl, whisk together the eggs, 1 tsp.salt and 1/4 tsp pepper.
  2. Grate 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.
  3. Heat 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.
  4. Note; switch it up: For a twist on he basic,fold in 1/4 cup chopped parsley.

Printable Recipe Card

About Potato Pancakes

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

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