If you’re craving a comforting dish that blends crispy golden edges with a tender, flavorful center, look no further than this Crispy Easy Potato Pancakes Recipe. It’s the kind of classic comfort food that feels like a warm hug on a plate, perfect for breakfast, brunch, or even a cozy dinner. These pancakes transform humble potatoes and simple pantry staples into a delightful treat that’s crisp on the outside and meltingly soft inside, making them a beloved crowd-pleaser every single time.
Ingredients You’ll Need
All you need for this Crispy Easy Potato Pancakes Recipe are a handful of basic ingredients that each play an important role. From the starchiness of Russet potatoes that gives structure, to the onions for a subtle savory sweetness, and the eggs and flour that bind everything together, each component brings something special to the pan.
- 4 large Russet potatoes, peeled and cubed: Their high starch content creates that perfect crispy pancake exterior.
- 1 small yellow onion, chopped: Adds a mild sweetness and depth of flavor.
- 2 large eggs: Acts as a natural binder to hold the pancakes together.
- ¼ cup all-purpose flour: Helps maintain structure without heaviness.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Provides a gentle kick of warmth.
- ¼ teaspoon garlic powder: Adds a subtle aromatic note.
- 2 tablespoons olive oil, plus extra as needed: For frying to achieve a golden crispy crust.
- Sour cream for garnish (optional): A cool, creamy contrast to the hot pancakes.
- Green onions or chives, chopped (optional): Sprinkle fresh herbs to brighten each bite.
How to Make Crispy Easy Potato Pancakes Recipe
Step 1: Shred Potatoes and Onions
Start by placing the peeled and cubed potatoes along with the chopped onion into a food processor. Pulse them for about 2 minutes until they reach a finely shredded consistency. If you don’t have a food processor, a box grater works beautifully—just be ready for a little arm workout! Getting these shredded evenly is key because it allows the pancakes to cook uniformly and crisp up nicely.
Step 2: Drain Excess Liquid
Once shredded, transfer the mixture into a fine strainer or cheesecloth and press down firmly to squeeze out as much liquid as possible. Retain the drained liquid in a bowl, so you can scoop the potato starch that settles at the bottom back into the mixture later. Removing excess moisture is essential here because the drier the potato mixture, the crispier your pancakes will be.
Step 3: Combine Ingredients
Put your shredded potatoes and onions into a large bowl. Add the eggs, flour, salt, black pepper, and garlic powder. Stir everything together until thoroughly combined. The eggs and flour create the perfect binding effect, helping these pancakes hold their shape without feeling dense or gummy.
Step 4: Heat the Oil
Preheat a non-stick skillet over medium-high heat and pour in the olive oil. To make sure the oil is hot enough for frying, drop a tiny bit of water into the pan — if it sizzles and dances right away, you’re golden. A hot pan is crucial for a perfectly crispy exterior without the pancakes soaking up too much oil.
Step 5: Form and Cook Pancakes
Using a heaping spoonful of the potato mixture, carefully place it onto the skillet and gently press down to form a pancake about ½-inch thick. Cook for 2 to 3 minutes on each side, flipping only once the edges are golden brown and crispy. Don’t be shy about adding more oil between batches to keep that beautiful crunch coming.
Step 6: Garnish and Serve
Once cooked, transfer the pancakes to a serving platter. If you’re feeling fancy or just love a creamy contrast, top with a dollop of sour cream and scatter chopped green onions or chives on top. These simple garnishes elevate the dish with fresh flavor and visual appeal.
How to Serve Crispy Easy Potato Pancakes Recipe
Garnishes
Sour cream is the classic accompaniment for a reason—it adds a luscious tang that complements the potato’s earthiness perfectly. Fresh chopped green onions or chives introduce a subtle sharpness and a pop of color, making your plate look as good as it tastes.
Side Dishes
Pair these pancakes with a fresh green salad for something light and crisp, or serve alongside smoked salmon and a squeeze of lemon for a more indulgent brunch. They also work wonderfully with applesauce for a sweet-savory combo or alongside roasted vegetables for a hearty meal.
Creative Ways to Present
For a fun twist, try stacking the potato pancakes with layers of smoked salmon, sour cream, and dill for an elegant appetizer, or use them as a base for a savory topping like sautéed mushrooms and caramelized onions. They’re also fantastic cut into smaller bites for parties or game day snacks.
Make Ahead and Storage
Storing Leftovers
Cool leftover potato pancakes completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for an easy grab-and-go snack or a quick meal addition.
Freezing
If you want to stash some for later, freeze pancakes in a single layer on a baking sheet first. Once solid, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months and will maintain their crispness when properly reheated.
Reheating
For the crispiest results, reheat the leftover or frozen potato pancakes in a skillet over medium heat with a touch of oil rather than the microwave. This revives their golden exterior while warming them through perfectly.
FAQs
Can I use a different type of potato for this recipe?
While Russet potatoes are best because of their high starch content, you can use Yukon Gold potatoes for a slightly creamier texture. Just keep in mind they may not crisp up quite as much as Russets.
Is it necessary to remove the excess liquid from the shredded potatoes?
Absolutely! Squeezing out the excess liquid is crucial for achieving the crispy texture that makes this Crispy Easy Potato Pancakes Recipe so irresistible. Too much moisture will result in soggy pancakes.
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free alternative like rice flour or a gluten-free blend. This swap keeps the pancakes bound without compromising on taste or texture.
How do I prevent the pancakes from sticking to the pan?
Make sure your pan is well-heated and add enough oil to coat the surface. Using a non-stick skillet and not flipping too early helps prevent sticking and ensures even browning.
Can I add other ingredients to the potato mixture?
Absolutely! Chopped herbs, grated cheese, or finely diced vegetables like bell peppers or zucchini can add new flavors and textures. Just be mindful not to add too much extra moisture.
Final Thoughts
There’s something so satisfying about a plate piled high with golden, crispy potato pancakes fresh off the skillet. This Crispy Easy Potato Pancakes Recipe is a treasure that’s simple to make, versatile, and incredibly delicious. Whether you’re making them for a leisurely weekend brunch or a quick weekday meal, they’re sure to become a favorite you return to again and again. So don’t wait—grab those potatoes and start crisping up some happiness on your stove today!
Print
Crispy Easy Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
These crispy and easy potato pancakes are a classic comfort food made with shredded Russet potatoes, onions, and simple seasonings. Perfectly pan-fried to golden brown with a tender interior, they make a delicious breakfast or side dish served with optional sour cream and fresh green onions or chives.
Ingredients
Potato Pancakes
- 4 large Russet potatoes, peeled and cubed
- 1 small yellow onion, chopped (or ½ medium onion)
- 2 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus extra as needed
For Garnish (Optional)
- Sour cream
- Green onions or chives, chopped
Instructions
- Shred Potatoes and Onions: Place the peeled and cubed potatoes along with the chopped onion into a food processor and pulse for about 2 minutes until the mixture is finely shredded. Alternatively, you can grate them manually using a grater.
- Drain Liquid: Transfer the shredded potato and onion mixture into a strainer and press out as much excess liquid as possible into a bowl. Keep the potato starch that settles at the bottom of the bowl to add back later for extra binding, if desired.
- Combine Ingredients: Move the drained shredded mixture into a large mixing bowl. Add the two eggs, all-purpose flour, salt, black pepper, and garlic powder. Mix thoroughly to combine all ingredients evenly.
- Heat Oil: Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. To test if the oil is hot enough, drop a small droplet of water into the pan; it should sizzle immediately.
- Form Pancakes: Scoop a heaping spoonful of the potato mixture into the hot skillet and gently press it down slightly to form a thin pancake shape.
- Cook Pancakes: Fry each pancake for 2 to 3 minutes on each side until they turn golden brown and develop a crispy crust. Add more oil as needed between batches to prevent sticking and ensure even frying.
- Garnish and Serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve warm topped with sour cream and chopped green onions or chives, if desired.
Notes
- Pressing out excess moisture is key to achieving a crispy texture.
- Adding the reserved potato starch from the drained liquid can help bind the batter better for firmer pancakes.
- You can substitute olive oil with vegetable oil or another neutral oil for frying.
- Serve immediately for best texture; pancakes can get soggy if left too long.
- To keep pancakes warm while cooking the entire batch, place them on a baking sheet in a low oven (around 200°F or 95°C).
