In less than thirty minutes, these crispy potato pancakes are mixed with easy pantry staples and fried golden brown in a cast iron skillet. They are perfect for breakfast, brunch, or as a side dish for any meal.
I love to serve these with sour cream and chopped chives or applesauce for a sweet and savory combination. They are delicious as a side dish with pan-seared Polska Kielbasa, roasted chicken, or smoked salmon.
Ingredient Notes and Substitutions
- Potatoes: Russet potatoes are the best choice here because of their high starch content, which helps them cook crispy.
- Onion: sweet yellow or Vidalia work well because of their sweetness.
- Cornstarch: A little cornstarch makes for extra crispy pancakes.
- Baking powder: adds just a little bit of rise.
How to Make Potato Pancakes
Grate the potatoes and onion in a food processor using the large grating blade or a box grater using the large grate side. Using a tea towel, add about 1 cup of shredded potatoes to the center and squeeze out as much water as possible. Repeat until all the potato mixture has been thoroughly squeezed to remove moisture.
In a large bowl, combine the grated potatoes and onions with the egg, flour, cornstarch, black pepper, garlic, and baking powder. Heat a bit of vegetable oil in a cast iron skillet over medium heat. Once piping hot, use a spoon to scoop about 1/3 cup of the potato mixture into the hot oil. Use the back of the spoon to level the pancake.
Cook until golden brown. Sprinkle the uncooked side with salt, and then flip and cook until golden brown and crispy on the other side. Remove the potatoes to a warm baking sheet in the oven. Repeat until all the potatoes are fried. Serve with sour cream and chives or fresh applesauce.
Preparation Tips
- Russet potatoes are my go-to potato for this recipe. The starch in Russets makes the potato pancakes crispy.
- Use the large grating blade of a food processor or the large end of a box grater.
- Hold the salt until frying. Salt draws more moisture out of vegetables and fruit, so it is best to wait and sprinkle it on while frying for crispy potatoes.
Storage and Reheat
Leftovers can be stored in an airtight container in the refrigerator. They can be reheated in a 375-degree oven in a single layer on a baking sheet for about 10 minutes, flipping halfway through the baking period.
Related Recipes
Crispy Potato Pancakes Recipe
Ingredients
- 4 large russet potatoes peeled
- 1 small yellow onion
- 1 large egg beaten
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- salt to taste
- vegetable oil for frying
Instructions
- Grate the potatoes and onion in a food processor using the large grating blade or with a box grater using the large grate side.
- Using a tea towel, add about 1 cup of shredded potato mixture to the center and squeeze out as much water as possible. Repeat until all the potato mixture has been thoroughly squeezed to remove moisture.
- In a large bowl, combine the grated potatoes and onions with the egg, flour, cornstarch, black pepper, garlic, and baking powder.
- Heat 1 tablespoon of vegetable oil in a cast iron skillet over medium heat. Once piping hot, use a spoon to scoop about 1/3 cup of the potato mixture into the hot oil. Use the back of the spoon to level the pancake.
- Cook until golden brown. Sprinkle the uncooked side with salt, and then flip and cook until golden brown and crispy on the other side. Remove the potatoes to a warm baking sheet in the oven.
- Repeat until all the potatoes are fried, adding more oil to the skillet when needed. Serve with sour cream and chives or fresh applesauce.
Notes
- Russet potatoes are my go-to potato for this recipe. The starch in Russets makes the potato pancakes crispy.
- Use the large grating blade of a food processor or the large end of a box grater.
- Hold the salt until frying. Salt draws more moisture out of vegetables and fruit, so it is best to wait and sprinkle it on while frying for crispy potatoes.
Hari
Potato pancake recipe is pretty new to me but it looks very delicious and tasty. Absolutely love it!
Beth Pierce
Thanks, Hari! Enjoy!
karen
omg these potato pancakes are so delicious…I can’t get enough. Thank you so much for the amazing recipe, I wouldn’t change a thing.
Beth Pierce
Thank you, Karen! So glad that you liked them.
Yvette
A lovely recipe for potato pancakes – very tasty with the onion added in and would make a lovely part of a cooked breakfast or even as a snack for everyone to enjoy!
Janey H
I love a good potato pancake! Thank you for sharing this easy to follow recipe. It was delicious/
Tracey Kifford
These are fabulous. I like to have them on their own with some simple dips and pull bits off to dunk!
Catalina
I tried making your Potato Pancakes, and they turned out fantastic! Crispy on the outside, soft and flavorful on the inside—just how I like them.
Beth Pierce
So glad that you liked them, Catalina!
Ben
I dipped these in sour cream, and they were the best thing I’ve ever eaten. Fantatstic.
Claudia
These look so good! They’ll be perfect with my fried pork chops. Yum!
Beth
These are amazing! So very good with your pan fried pork chops! Thanks for the recipe.
Beth Pierce
My pleasure, Beth!
Allyson
I love making these potato pancakes as a side dish! It’s easy and delicious, and my kids like it!
Michelle
These potato pancakes turned out nice and crispy! We dipped them in sour cream. SO GOOD!
Beth Pierce
Thanks Michelle! So happy that you liked them!
Tricia
I had not made potato pancakes in a very long time, this recipe made it easy to follow and they turned out great!
Krystle Smith
They’re a delightful addition to any meal! The crispy exterior gives way to a tender inside, creating a perfect texture contrast.