Sunday Morning Potato Pancakes
Wake up to the comforting aroma of golden, crispy *Sunday Morning Potato Pancakes*, a timeless breakfast favorite that's as satisfying as it is simple to make. Made from freshly grated russet potatoes and a hint of onion for depth of flavor, these pancakes achieve the perfect balance of crispy edges and tender centers. A quick squeeze to remove excess moisture ensures an irresistibly crunchy texture, while the combination of eggs, flour, and seasoning binds everything together beautifully. Cooked to perfection in a hot skillet, these savory pancakes come together in just 35 minutes, making them the ideal weekend treat. Serve them hot with a dollop of cool, tangy sour cream and a sprinkle of fresh chives for a classic finishing touch. Whether you're savoring them with the family around the breakfast table or impressing friends at brunch, these potato pancakes are guaranteed to be a hit!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 small Onion
- 2 large Egg
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 0.5 cup Sour cream
- 2 tablespoons Chives
Instructions
Peel the potatoes and grate them using a coarse grater. Place the grated potatoes in a clean kitchen towel, wrap them up, and squeeze out as much liquid as possible.
Peel and grate the small onion, then combine it with the grated and drained potatoes in a large mixing bowl.
Crack the eggs into the bowl with the potatoes and onion. Add the all-purpose flour, salt, and black pepper, and mix well until the ingredients are evenly combined.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the skillet for each pancake, flattening it gently with the back of a spoon to shape into a thin round.
Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed between batches.
Serve the potato pancakes hot with a dollop of sour cream and a sprinkle of chopped chives for garnish. Enjoy!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4091 mg | 87% | |
*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.
