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potato pancakes

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

In less than thirty minutes, these crispy potato pancakes are mixed with easy pantry staples and fried to golden brown in a cast iron skillet. They are perfect for breakfast, brunch, or as a side dish for any meal.

yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For potato pancakes

  • 4 lg
    russet potatoes, peeled
  • 1 sm
    yellow onion
  • 1 lg
    egg, beaten
  • 1/4 c
    all purpose flour
  • 1 Tbsp
    cornstarch
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    baking powder
  • salt, to taste
  • vegetable oil, for frying

How To Make potato pancakes

  • 1
    Grate the potatoes and onion in a food processor using the large grating blade or with a box grater using the large grate side.
  • 2
    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.
  • 3
    In a large bowl, combine the grated potatoes and onions with the egg, flour, cornstarch, black pepper, garlic, and baking powder.
  • 4
    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.
  • 5
    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.
  • 6
    Repeat until all the potatoes are fried, adding more oil to the skillet when needed. Serve with sour cream and chives or fresh applesauce.
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