If you like fried potatoes, you’re going to love this quick and easy Potato Pancake recipe! Golden and crisp on the outside yet moist and soft once you take a bite, they’re the ideal treat to enjoy at breakfast, brunch, or even dinner!
This recipe is so simple; it’s almost effortless! All you need to do is blend the potatoes with the onion, remove the mixture’s excess juices, and combine it with the rest of the ingredients. Fry to a crisp in oil then, you can dig in!
How To Serve Potato Pancakes
Potato pancakes are the tastiest when served warm. These make a delicious breakfast with bacon and eggs, a spoonful of sour cream, or some melted cheese. You could also serve them at brunch, lunch, or even as an appetizer before dinner.
You can get 4 pancakes from this recipe; that’s just enough to share for 2 people. If you want to make these for a larger crowd, you’ll have to increase the recipe. These pancakes are perfect for a family meal, a quick snack, or an offering to the new neighbors.
Bowl– You’ll need at least 2 bowls for this recipe.
Pot– Use a large non-stick skillet or frying pan to cook the pancakes.
Wooden Spoon– This is needed to stir the ingredients together.
Food Processor– You’ll need this to blend the ingredients finely.
Potatoes– In this recipe, the potatoes are the star of the show. Crispy on the outside, moist and tender on the inside, these pancakes are jampacked with delicious flavor, thanks to the blended taters.
Onion– The onion added another flavor element to the pancakes with an acidic and strong taste that marries well with the potatoes.
Potatoes– To make the pancakes, I used 4 large Russet potatoes; if you don’t like that type of potato or just can’t get your hands on any, you can sub them with Yukon gold instead. Four large Yukon gold potatoes should do the trick.
All The Ingredients
· Flour– Thickens and bing the potato mixture together.
· Onion– Peeled, cubed, and blended with the potatoes.
· Potatoes– Peeled, cubed, and pulsed to a fine texture.
· Eggs– Adds color and thickness to the pancakes.
· Salt And Pepper– Added to the pancake batter for a spicy taste.
· Vegetable Oil– Used to fry the potato pancakes.
Directions In Making Potato Pancake
1. Peel and cube the potatoes and onion, then blend in using a food processor for about 2 minutes, until the mixture has a grated consistency.
2. Over a bowl, add the potato mixture to a fine strainer or cheesecloth, squeezing out most of the liquid from it.
3. Throw away most of the liquid except for the white substance(starch) in the bottom of the bowl.
4. Mix the starch with the potato mixture and the remaining ingredients until well combined.
5. Over a medium stove setting, heat some vegetable oil in a large skillet.
6. Once the oil is hot enough, place 1/4 cup(or more, depending on how big you want to go) of the mixture into the pan and fry for 2-3 minutes on both sides until golden brown and crispy.
7. Place the finished pancakes onto some paper towels to absorb the excess grease.
Why Use Paper Towels
Once I had fried the potato pancake to a crisp, I transferred them to some paper towels before serving. The paper towels helped to absorb most of the oil inside the potato pancakes, allowing them to retain their crispy texture.
Food Processor Alternative
To get the potato mixture to a finer consistency, I placed it in my food processor, gave it a couple of pulses until I blended all the large pieces to a shredded texture. If you don’t have a food processor, use a grater instead. Grate the onion and potatoes, then proceed according to the recipe.
How To Store
If you have a few of these tasty potato treats leftover, you can place them in an airtight container once cool and keep them in the refrigerator for 2-3 days. If you need to store them for longer, wrap them individually in foil and freeze them for up to 3 months.
If you haven’t had potato pancakes, the first bite will make you regret not having tried it sooner! Surprise your family with a batch of these for breakfast, and they are singing your praises. Just bear in mind that once you do this, you’ll be making breakfast more often.
- 4 large russet potatoes
- 2 egg
- 1 medium onion (chopped)
- salt and pepper (to taste)
- 1/4 cup all-purpose flour
- vegetable oil
- Using a sharp knife, peel and slice the potatoes and onion into cubes, add them to the food processor, and blend for about 2 minutes until the mixture looks shredded and free of lumps.
- Transfer the onion mixture to a fine strainer with a bowl beneath, then squeeze to remove as much liquid as possible.
- Pour off the liquid but keep the white milky starch in the bottom of the bowl. Combine it with the onion mixture, eggs, flour, salt, and pepper until well blended.
- In a large non-stick skillet, add some vegetable oil over a medium flame. Once the oil is hot, spoon some(1/4 cup or more) of the potato mixture into the oil, flattening it slightly.
- Fry the potato pancake for 2-3 minutes on each side until golden and crispy. Transfer the fried pancakes to paper towels. Serve hot.