Our Favorite Potato Pancakes
Crispy, golden, and irresistibly savory, "Our Favorite Potato Pancakes" are the ultimate comfort food that will have everyone coming back for seconds. Made with freshly grated Russet potatoes and a touch of finely shredded onion, these pancakes are brought to life with the perfect balance of salt, pepper, and a hint of flour for that signature crunch. Quick and easy to prepare, this family-friendly recipe takes just 20 minutes of prep time and 15 minutes to cook, yielding a plate of delicious pancakes that are perfect as a side dish, appetizer, or light main course. Serve them hot, topped with a dollop of creamy sour cream and a sprinkle of fresh chives for an elegant finishing touch. Whether you're planning a cozy brunch or a festive dinner, these classic potato pancakes shine as the perfect crispy, savory treat.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cups Vegetable oil
- Sour cream (optional for serving)
- Chives (optional for garnish)
Instructions
Peel the potatoes and grate them using the large holes of a box grater. Place the shredded potatoes in a clean kitchen towel, then gather the edges of the towel together and wring out as much liquid as possible.
Grate the onion using the same box grater. Combine the shredded onion with the squeezed potatoes in a large mixing bowl.
Add the eggs, flour, salt, and ground black pepper to the potato mixture. Stir until well combined.
Heat the vegetable oil in a large skillet over medium heat until shimmering and hot.
Scoop about 1/4 cup of the potato mixture into the skillet for each pancake. Flatten the dollops gently into rounds with the back of a spoon or spatula.
Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Work in batches, adding oil as needed between batches.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Serve the potato pancakes hot, topped with sour cream and garnished with chopped chives, if desired. Enjoy!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 12.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 214 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4198 mg | 89% | |
*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.
