Potato Pancake
Crispy, golden, and irresistibly savory, these homemade potato pancakes are a classic comfort food that’s perfect for any occasion. Made from freshly grated Russet potatoes and a hint of onion, these pancakes are bound together with eggs and flour, seasoned with salt and pepper, and pan-fried to perfection in vegetable oil. The key to achieving that signature crunch lies in removing excess moisture from the potato mixture and cooking until each pancake is beautifully crispy outside yet tender inside. Ready in just 35 minutes, this easy-to-follow recipe is a great way to transform humble pantry staples into something truly special. Serve your potato pancakes warm, topped with creamy sour cream and a sprinkle of fresh chives for a delightful finishing touch. Whether for breakfast, brunch, or as a side dish, these golden delights are sure to become a family favorite! Keywords: crispy potato pancakes, easy potato pancake recipe, homemade potato pancakes, traditional potato pancake recipe.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Vegetable oil (for frying)
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chives (optional, for garnish)
Instructions
Peel the potatoes and the onion. Grate them using the large holes on a box grater or a food processor.
Place the grated potatoes and onion in the middle of a large, clean kitchen towel. Gather the edges of the towel and twist to squeeze out as much liquid as possible over the sink or a bowl. Discard the liquid.
In a large mixing bowl, combine the potato and onion mixture with the flour, eggs, salt, and black pepper. Mix until well combined.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the potato mixture into the hot skillet and use the back of a spoon to flatten it into a pancake shape (about 1/4 inch thick). Repeat to make multiple pancakes, ensuring not to overcrowd the skillet.
Cook each pancake for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them carefully.
Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture.
Serve warm with a dollop of sour cream and a sprinkle of chopped chives, if desired.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4363 mg | 93% | |
*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.
