| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | about 20 pancakes |
Ingredients
- 8 Yukon gold potatoes
- 2 to 3 tablespoons white wine vinegar
- 1 clove garlic, smashed
- Kosher salt
- 2 eggs
- Extra-virgin olive oil
Instructions
- Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
- Preheat the oven to 200 degrees F.
- Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
- Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
- Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
- Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 83 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 216 mg |
Reviews
We’ve tried many potato pancake recipes and this one is the best by far!! Not gummy or cakey, just potato!! Anne rocks it again
Delicious
Easy to make and delicious! added chopped fresh chives as nd served with sour cream! Great for savory breakfast item too.
pretty complicated for a potatoes pancake. bordering on silly.
silly question, do you need to cook the potatoes at all before grating them?
This is a cool recipe for Sunday in the Autumn here near Griffith, Indiana. I still have my grandmother’s iron skillet and some potatoes to get rid of soon. Love your cooking style. I cook healthy and improvise on seasoning with salt.
This is the best potato pancake recipe I ever have. I add salt, pepper, and chive or parsley into the batter. Thanks Anne, I love your show. You are the best
This is the first time I made potato pancakes and found this recipe very easy. However, when I tasted the first one like Anne suggested, I decided to add chives and some ground pepper. Very good. Thanks Anne!
My husband just tried the recipe. My daughter loves it! She’ having it for school lunch tomorrow. Thanks so much.
Absolutely Delicious!
I have never made potato pancakes before. This recipe was easy and they were delicious. This is a keeper!