These crispy Potato Pancakes are hard to resist.
Shredded potato, onion, and seasonings come together to make pancakes that are browned and crisp.
Serve them for breakfast, as a side, or even as a main dish!
We Love These Crispy Potato Pancakes Because…
- Inspired by Polish, Irish, and German heritage, they are universally loved as sweet or savory sides!
- They use simple ingredients you likely have on hand.
- Potato pancakes can be served as a main dish or as side dish.
- Double up the recipe, they reheat well in the air fryer or in a skillet.
Ingredients for Potato Pancakes
- Potatoes: Use starchy potatoes, such as Russets, as they give a crispy texture. Yukon golds will work as well but the potatoes have a different, slightly less fluffy, texture.
- Onion: Use a sweet white onion in this recipe and grate it with the large holes on a box grater.
- Eggs/Flour: Eggs and flour help hold these pancakes together. Gluten-free flour works just fine for these potato pancakes. Depending on the potatoes, you may need a little bit more or less.
- Oil: I use vegetable oil to fry the potato pancakes as it has a higher smoke point than butter or olive oil.
- Variations: Much like mashed potato pancakes, you can add various cheeses, seasonings, fresh herbs, or bacon bits to the potato mixture.
Serving Suggestions
Toppings: jalapenos, bacon bits, shredded cheddar, or chives.
Sauce: applesauce, ketchup, or sour cream.
How to Make Potato Pancakes
- Grate potatoes and onions, and squeeze out the liquid.
- Whisk the remaining ingredients (recipe below) in a large bowl until smooth.
- Stir in potatoes and onions until thoroughly combined.
- Fry portions of potato mixture in oil, gently pressing them into disks as they cook.
Serve with sour cream or apple sauce, or enjoy them on their own.
Holly’s Tips
- choose Russet potatoes or baking potatoes for the best results
- shred the potatoes with the large holes on a box grater or use a grater blade on a food processor
- squeeze as much moisture from the onion/potatoes as possible
Storing Potato Pancakes
- Keep leftovers in an airtight container in the fridge for up to 5 days and reheat them in the toaster, the air fryer, or in a dry skillet.
- Freeze cooked or uncooked potato pancakes for up to 6 weeks between sheets of parchment paper in a freezer bag.
Delish Potato Dishes
Garlic Ranch Mashed Potatoes
Loaded Mashed Potato Balls
Easy Cheesy Potatoes
Easy Hasselback Potatoes
Did you make these Potato Pancakes? Leave a rating and a comment below.
Potato Pancakes
Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!
Equipment
Strainer
Mixing Bowls
Skillet
Ingredients
- 4 russet potatoes peeled and grated, approx. 4 cups
- 1 medium sweet onion peeled, and grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup vegetable oil more may be needed
- sour cream or applesauce for serving
Instructions
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Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
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Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
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In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
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Add the potato mixture to the bowl and mix well to combine.
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Heat the oil in a 12-inch skillet over medium-high heat.
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When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
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Use a spatula to gently press the potato mixture down to form a pancake.
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Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
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Transfer to a paper towel lined plate and sprinkle with salt to taste.
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If desired, serve with applesauce or sour cream.
Notes
As batches of potato pancakes are cooking they can be kept warm in a 275°F oven.
Shredded hash browns can be used in place of potatoes, omit the salt from the recipe.
Nutrition Information
Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Side Dish
Cuisine American, German
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Delicious
For all potato recipes, giving weights would be extremely helpful. I hope you consider doing so, as I weigh just about everything when cooking. Thanks.
Thank you for the feedback Sam!
I haven’t had potato pancakes since my mom passed 7 years ago. I made these today. They are delicious, easy to make and best of all, brought back wonderful memories! Thank you!
So glad to hear that Kristi! ❤️
Would I be able to swap out and use sweet potatoes?
I have only tried the recipe as written. Let us know if you try it Julie!
Followed recipe exactly. It was easy and delicious. I put a slight drizzle of real maple syrup when I served them for a little extra pop. Thank you
You’re welcome MaggieMae!
That is how my mom made them, no onions and they were breakfast food, just jam or maple syrup! Yum
Can red potatoes be used in place of russets?
I haven’t tried the potato pancakes with russets, but I don’t see why not. Let us know if you try it MaggieMae!
I love your posts, they inspire me to make better creative food. Thank you!
That’s wonderful to hear Michael!
I have made these for years, I put parsley in as well, serve with eggs and gravy, love them
Ps. I don’t always get the moisture out of the potatoes and it still cooks up fine
Really good when first made, but not so good as left overs. Will make again and recommend!!
Hi! I haven’t made these yet, but was just wondering if you can make the batter with the potatoes ahead of time? And keep in fridge til I want to use it? Thank you!
I have not tried making the batter ahead, I would be concerned it would brown or oxidize. If you do try it, I would suggest tossing the potatoes with a bit of vinegar or lemon juice before adding other ingredients. Let us know how it works out for you!
The only problem,is how much flour n how many eggs for 12 potatoes?
Approximately 6 eggs and 6 tablespoons flour.
Starting to smell like my childhood! I used 2 boxes of the dehydrated shredded potatoes in the box from Costco. Makes the process so much easier! Yummm!
Wow! I just made a batch of these and they turned out amazing. This recipe is a keeper!
This worked great and was surprisingly easy. Since I don’t have a food processor, I used my mandolin with a grate attachment. Next time, I’ll make a double batch and freeze some to enjoy later.
Great tip, thank you!
I followed the recipe exactly minus using a towel to squeeze the liquid, I just used my hands. I read the comments and I didn’t want to stain a towel knowing the potatoes will oxidize and turn reddish brown. These were perfect! Instead of making 12 patties I made 8, So they were thicker. Still cooked for 5 minutes on each side and they were perfectly cooked through. This will be my go to recipe from now on!
So glad you enjoyed this recipe, Sophia!
I use cheesecloth
My husband has memories of making potato pancakes with his mother. Looking forward to trying this recipe with him. Can they be frozen after being cooked? He also does not remember his mother squeezing the potato and onion. Is this step necessary?
I squeeze out the moisture to make them a little more light and fluffy, you could certainly try them without. Let us know how it goes!
Great recipe! I make this often for my family. Want to simplify the process? Use dehydrated potatoes. I buy the 8 pack of Golden Grill Hashbrown Potatoes from Costco. Add some chives to the mixture for added flavour and colour. Serve with salsa and sour cream. You can thank me later. LOL.