My P E I Potato Pancakes
Crispy, golden, and packed with flavor, My P.E.I. Potato Pancakes are the ultimate comfort food showcasing the distinctive quality of Prince Edward Island potatoes. These savory pancakes are made with grated P.E.I. potatoes and onion, combined with simple pantry staples like flour and eggs, then fried to perfection for a crunchy exterior and tender center. The key to their irresistible texture is squeezing out the excess moisture from the potatoes, ensuring each pancake cooks up perfectly crisp. Serve them warm with a dollop of sour cream and a sprinkle of fresh chives for a delightful balance of creamy and savory. Quick and easy to prepare in under 40 minutes, these potato pancakes are perfect as an appetizer, side dish, or even a comforting snack.
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Recipe Information
Ingredients
- 4 medium-sized Prince Edward Island (P.E.I.) potatoes
- 1 small yellow onion
- 2 large eggs
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons vegetable oil
- 0.5 cup sour cream (for serving)
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
Peel the potatoes and onion. Using a box grater (large side) or a food processor, grate the potatoes and onion into a large bowl.
Place the grated potatoes and onion into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible, ensuring the mixture is fairly dry.
Return the grated potatoes and onion to the bowl. Add the eggs, flour, salt, and black pepper. Mix thoroughly until well combined.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Scoop about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten gently with the back of a spatula to form a thin, round pancake.
Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet as necessary.
Serve potato pancakes warm with a dollop of sour cream and a sprinkle of chopped fresh chives, if desired.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 322 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2935 mg | 62% | |
*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.
