Description
These Crispy Easy Potato Pancakes are a delicious and simple comfort food made from shredded Russet potatoes and onions, mixed with eggs and flour, then pan-fried to golden perfection. Perfect as a savory side dish or a light meal, they are crispy on the outside and tender inside, garnished optionally with 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 yellow onion into a food processor and pulse for about 2 minutes until they are finely shredded. If you don’t have a food processor, you can use a box grater to shred the potatoes and onion manually.
- Drain Liquid: Transfer the shredded potato and onion mixture into a fine mesh strainer or cheesecloth and squeeze out as much excess liquid as possible into a bowl. Keep the potato starch that settles in the bowl as it adds to the binding of the pancakes.
- Combine Ingredients: Move the drained potato and onion mixture into a large mixing bowl. Add the eggs, all-purpose flour, salt, black pepper, and garlic powder. Mix thoroughly until all ingredients are evenly combined.
- Heat Oil: Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Test the oil by sprinkling a drop of water; if it sizzles, the oil is ready for cooking.
- Form Pancakes: Scoop a heaping spoonful of the potato mixture and place it in the hot skillet, pressing down slightly to form a flat pancake shape.
- Cook Pancakes: Cook each pancake for 2 to 3 minutes on one side until it turns golden brown and crispy. Carefully flip and cook the other side for another 2 to 3 minutes. Add more oil between batches as needed to prevent sticking and encourage crispiness.
- Garnish and Serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve warm, optionally topped with sour cream and chopped green onions or chives for extra flavor and presentation.
Notes
- Use Russet potatoes for best texture and crispiness.
- Make sure to drain the potato mixture well to avoid soggy pancakes.
- Adding potato starch collected from the liquid improves binding and texture.
- You can substitute olive oil with vegetable oil or sunflower oil if preferred.
- Serve immediately for the best crispy texture; reheat gently in a skillet if needed.
- These pancakes can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
