Jumbo Skillet Potato Pancake
Golden, crispy, and irresistibly hearty, this Jumbo Skillet Potato Pancake is the ultimate comfort food that combines simplicity and bold flavors. Made with grated russet potatoes and a hint of onion, this oversized pancake achieves the perfect balance of tender insides and a beautifully golden crust, thanks to a quick flip in a hot skillet. Seasoned with garlic, black pepper, and a touch of salt, it delivers a satisfying savory punch while remaining wonderfully versatile. Perfectly browned in just 20 minutes, this crowd-pleasing recipe can be garnished with fresh parsley for a pop of color and served with a dollop of creamy sour cream for an indulgent finish. Whether it’s for breakfast, brunch, or as a side dish, this one-pan wonder is easy to prepare and sure to impress.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 2 Eggs
- 3 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
Peel the russet potatoes and grate them using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel and wring out as much moisture as possible. This is an essential step to ensure the potato pancake is crispy.
Grate the yellow onion and add it to a large mixing bowl, along with the grated potatoes.
In the same bowl, crack the eggs and mix in the all-purpose flour, salt, black pepper, and garlic powder. Stir until the mixture is evenly combined.
Heat a 10 to 12-inch skillet over medium heat and add the vegetable oil. Once the oil is hot, transfer the potato mixture to the skillet, spreading it into an even layer.
Use a spatula to gently press down on the potato mixture to compact it. Cook for 8–10 minutes on one side, or until the bottom is golden brown and crispy.
Carefully slide the potato pancake onto a large plate. Invert the pancake back into the skillet to cook the other side. Cook for another 8–10 minutes until golden brown and cooked through.
Once fully cooked, transfer the potato pancake to a serving dish. Garnish with fresh parsley, if desired, and cut into wedges.
Serve warm with a dollop of sour cream for an extra touch of creamy goodness, if preferred.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 996 mg | 21% | |
*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.
