Perkins Family Restaurant Potato Pancakes by Todd Wilbur
Recreate the comforting flavors of a diner classic with this copycat recipe for Perkins Family Restaurant Potato Pancakes by Todd Wilbur. These golden, crispy delights combine freshly grated russet potatoes and onion, expertly seasoned with salt and black pepper, then lightly bound with flour and a touch of egg for the perfect texture. Cooked to perfection in a hot skillet, these potato pancakes boast a golden crust that gives way to a soft, flavorful center. Serve them warm with a dollop of creamy sour cream and a side of sweet applesauce for the ultimate balance of savory and sweet. Perfect for breakfast, brunch, or as a side dish, this recipe is quick to prepare in just 35 minutes and yields four satisfying servings. Elevate your table with this diner-inspired, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 0.5 medium White onion
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoons Ground black pepper
- 0.25 cups Vegetable oil
- 0.5 cups Sour cream
- 0.5 cups Applesauce
Instructions
Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Grate the white onion and combine it with the grated potatoes in a large mixing bowl.
Add the all-purpose flour, egg, salt, and ground black pepper to the potato-onion mixture. Stir until the ingredients are well combined.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Scoop about 1/4 cup of the potato mixture for each pancake and carefully flatten it into a round pancake shape in the skillet.
Cook the pancakes for 3-4 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 soak up excess oil.
Repeat the process with the remaining potato mixture, adding more oil to the skillet if necessary.
Serve the potato pancakes warm with sour cream and applesauce on the side.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 28.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 274 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3207 mg | 68% | |
*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.
