Description
The combination of grated russet potatoes and sweet onion creates a wonderfully flavorful and crispy pancake that’s perfect for any meal. These potato pancakes are incredibly versatile, making them a great choice for breakfast, brunch, or even a savory snack.
What’s more, this recipe is simple to make and uses ingredients you likely already have on hand. Serve them with a dollop of sour cream or a side of applesauce for a delightful contrast of flavors. Whether you’re cooking for family or friends, these golden crispy potato pancakes are sure to be a hit.
Ingredients
4 russet potatoes, peeled and grated (approx. 4 cups)
1 medium sweet onion, peeled and grated
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon black pepper
¼ cup vegetable oil (more may be needed)
Sour cream or applesauce for serving
Instructions
Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
Add the potato mixture to the bowl and mix well to combine.
Heat the oil in a 12-inch skillet over medium-high heat.
When the oil is hot, add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
Use a spatula to gently press the potato mixture down to form a pancake.
Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
Transfer to a paper towel-lined plate and sprinkle with salt to taste.
If desired, serve with applesauce or sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150 kcal