Looking for a recipe that your whole family will adore? Our potato pancakes are so tasty that they’ll be gone before you know it! No worries, though – you can whip up another batch in no time.
Classic potato pancakes are popular in places like Germany and Belarus, although you’ll find variations of this dish worldwide. There’s even a Korean potato pancake called a gamja-jeon, made with grated potato and potato starch.
We’ll walk you through our easy, fast, and delicious potato pancake recipe from start to finish. We’ll cover all the ingredients you need, the steps, and more.
The Potato Pancake Ingredients
Here’s everything you need to make our potato pancakes.
- Potatoes. We recommend using yellow russet potatoes for this recipe. These potatoes are known for their soft texture, golden skin, and ease of mashing.
- Egg. Like standard pancakes, these potato-based hotcakes get their fluffy texture from adding a bit of egg. It also has the side effect of adding just a little extra protein.
- All-purpose flour. The flour helps the ingredients stick together, reducing the risk of ending up with a crumbly cake.
- Onion. These are savory pancakes, so onions are right at home in this recipe. We recommend using a yellow onion.
- Mixed baby greens. Serving these pancakes alongside a bed of mixed greens levels up the presentation of each plate. Plus, the greens pair perfectly with the flavor of the pancakes, especially the tangy, spicy taste of arugula.
- Spices. Be ready with:
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oil
- Any extra spices you want to use – we recommend garlic powder or paprika.
The Potato Pancake Recipe, Step by Step
Follow these steps to make a piping-hot batch of savory potato pancakes.
Prepping the Ingredients
- Start by washing your potatoes in the sink – use a colander to keep them clean – and patting them dry with paper towels. To get the ideal amount of taters and avoid waste, weigh them out on a food scale before washing.
- Peel the potatoes with a vegetable peeler. If you're using leftover mashed potatoes to make this recipe, skip this step.
- Once the potatoes are washed and peeled, do the same to the onion. Gently wash its exterior and remove the skin, then set it aside.
- Get out a box grater and shred the onions and potatoes. This process takes a little bit of time, but it’s fun! Grate the potatoes and onions until there are no large chunks.
- Once the onions and potatoes are shredded, wrap them in a clean towel or a few paper towels and squeeze them or press down on them with your hand. Pressing will drain any excess moisture you don’t want in the ingredients when they start cooking.
Making Your Pancakes
- Take out a medium mixing bowl and add the grated potatoes, onions, flour, and one egg. Add a dash of salt and pepper to taste. Mix the ingredients thoroughly and set the bowl aside.
- Heat a large frying pan on the stove on medium-high heat. Add a drizzle of olive oil, canola oil, or vegetable oil. If you have a freestanding nonstick skillet, you can use that instead.
- Take two scoops of potato mixture and set them in the pan, flattening the mixture with the spoon. Let each flattened scoop cook for five minutes on each side. Watch for when the potatoes are golden brown. Afterward, flip them with a spatula.
- Repeat until you’ve used all of your shredded ingredients.
- Serve two pancakes at a time on a bed of greens. Include a side dish of sour cream or a few tablespoons of applesauce for a bit of sweetness.