Potato and Leek Pancakes
Crispy and golden on the outside, tender and savory on the inside, these Potato and Leek Pancakes are a delicious twist on a classic comfort food. Made with finely grated Russet potatoes, fragrant leeks, and a touch of garlic powder, these hearty pancakes strike the perfect balance between simplicity and flavor. The mixture is bound together with eggs and a hint of flour, resulting in a crunchy yet soft texture that’s irresistibly satisfying. Pan-fried to perfection, they’re ideal for breakfast, brunch, or even as a savory side dish. Serve them warm with a dollop of tangy sour cream and a sprinkle of fresh chives for a refreshing finish. Ready in under an hour, these pancakes are an easy, crowd-pleasing recipe you’ll want to make on repeat!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Leek
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Vegetable oil
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Peel the potatoes and grate them finely using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Trim the dark green tops off the leek, leaving only the light green and white portions. Slice it in half lengthwise and rinse thoroughly under running water to remove any dirt or sand. Pat dry and chop finely.
In a large mixing bowl, combine the grated potatoes, chopped leek, eggs, flour, salt, black pepper, and garlic powder. Mix well until evenly incorporated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, scoop about 1/4 cup of the potato mixture into the skillet for each pancake. Flatten each portion gently with a spatula to form a round pancake.
Cook the pancakes for 3-4 minutes on one side, or until golden and crispy. Flip and cook for an additional 3-4 minutes on the other side. Adjust heat as needed to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet as necessary.
Serve the pancakes warm with a dollop of sour cream on top. Garnish with fresh chives, if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 34.8 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4307 mg | 92% | |
*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.
