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
Scale
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).
