Easy Potato Pancakes
Crispy, golden, and irresistibly savory, these Easy Potato Pancakes are a classic comfort food perfect for breakfast, dinner, or a hearty snack. Made with simple ingredients like russet potatoes, onion, and eggs, these pancakes are seasoned with a touch of garlic and black pepper for a subtle flavor boost. The key to their delightful crispiness lies in squeezing out excess moisture from the grated potatoes and onion—an essential step for perfect results. With just 20 minutes of prep and a quick pan-fry, these versatile pancakes are ready in no time. Serve them hot and fresh with a dollop of tangy sour cream, sweet applesauce, or a sprinkle of fresh herbs for a crowd-pleasing dish that's as easy to make as it is delicious!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 medium yellow onion
- 2 pieces large eggs
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder (optional)
- 0.5 cup vegetable oil (for frying)
Instructions
Peel the potatoes and onion, and grate them using a box grater or food processor with a shredding attachment.
Place the grated potatoes and onion in a clean kitchen towel and wring out as much liquid as possible. This step is essential to achieve crispy pancakes.
In a large mixing bowl, combine the drained potatoes and onion with the eggs, flour, salt, pepper, and garlic powder (if using). Mix until well incorporated.
Heat the vegetable oil in a large skillet over medium heat until it shimmers. Test the oil by dropping a small bit of the mixture into the pan—it should sizzle immediately.
Scoop about 2 tablespoons of the mixture into the hot oil for each pancake, flattening each mound gently with the back of a spoon to form a thin, even round.
Fry the pancakes for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining mixture, adding more oil to the pan if necessary.
Serve the potato pancakes warm with your choice of sour cream, applesauce, or even a sprinkle of fresh herbs like parsley.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 198 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4235 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
