With this simple recipe, you may learn how to create potato pancakes. They’re great as a side dish or for breakfast on Sundays with my family. They can have a dollop of applesauce or sour cream and green onions on top.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 10 pancakes |
Ingredients
- 5 medium potatoes, peeled and shredded
- 1 medium onion, finely chopped
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- salt and pepper to taste
- 3 tablespoons vegetable oil
Instructions
- Combine potatoes, onion, eggs, flour, salt, and pepper in a large bowl; stir until well combined.
- Heat oil in a large skillet over medium-high heat. Working in batches, drop large spoonfuls of potato batter into the hot skillet. Flatten batter lightly with a spatula and cook until golden brown, about 4 minutes per side. Serve immediately.
Reviews
These didn’t really work out for me. I suspect it may be a combination of a ratio issue and my shreds were too large. Size of potatoes, or pounds, or cups of shreds would really be helpful. Also, should the size of the raw patty be 1/3, or 1/2 cup, or larger? I had a very large amount of shredded potatoes with using 5 russet potatoes. I used a food processor to shred, and the shreds were kind of large, for this recipe, I suspect. I poured off a lot of starch, too. Also, the potatoes absorb a lot of oil, and I had more than one batch. I had to add oil, for each new batch. The patties didn’t hold together very well, for me. Sorry, this didn’t work out very well, for me.
These are very similar to the family latke recipe I grew up making with my mom and grandmother. We decided this time to keep the skins on when we shredded the potatoes in the food processor. It added a nice flavor and was easier. I do put the onion right into the food processor with the potatoes instead of chopping. Family loved them. Double the recipe, they disappear quickly.
My family traditionally makes these in a very similar way. We use red potatoes and matzo meal instead of flour. Spot on other than that. For people wondering about oiliness, latkes are intentionally oily b/c the oil represents the moricle
So delish!!! I cooked them 5 minutes per side because we like them a bit more done. Only thing I added was a bit of garlic powder. So easy to make!
Enjoyed these several times now. Followed the recipe except used less flour. Also divided the residual fluid at the bottom of the bowl, pouring on top of the cakes as the first side fried.
Easy and delicious. We will add this to our regulars.
My family has been making these for ever. Personally I prefer them with a bit more onion but that’s just me. These are one of my absolute favorites and though the sour cream or applesauce are both good, I prefer them with just a lot of butter and salt. A very good pairing for them are some nice sage sausage links. Also, I’ve seen a few people say that they use leftover mashed potatoes and those are just as good, as a tip though you can also use leftover spaghetti squash in place of the potatoes. They turn out a little sweeter but are still delicious……hmmm….I do have some leftover mashed potatoes in the fridge…….
I made them as directed but changed the fine chopped onions for the same amount of grated onions which resulted fabulous
Better drain the water out
Not bad, but the flour made it taste a little starchy to us. Also, we cooked them on medium heat for about 8 minutes to crisp the outside and cook the inside as it was still kind of raw after cooking for 4 minutes.
These are pretty good. They taste just like my moms but don’t quote brown up the same way. We also had to make the grating size a bit large then the smallest.
Added some parsley
I make these for sunday morning, it’s my Husbands favorite. But I use a little salt in the graited potato and onion and let them drain some of their liquid off before adding the rest of the ingredients, it makes for a crispier potato cake
This recipe did not work out for me
Great easy recipe. Kid and wife approved. Followed exactly and it came out perfect. Just add applesauce and it’s good to go.
Just now tried them first time. Absolutely excellent. Just single layer and thinly spread out in the pan (they don’t break apart when turning) makes them very light and very digestible for a sustaining breakfast. A real discovery. Thanks
Just made these using this recipe and they taste just like mom and grandma used to make. We eat them as a meal with plenty of sour cream!
I didn’t shred them. I’m lazy and that takes too much time. Mashed is the way to go for those who are lazy like me. I also added garlic, herbs, and French Onion Dip. They were good.
I made these one night for my husband and me. They tasted strongly of onion and not really anything like potato pancakes I have had in the past. My husband, who has never had potato pancakes, told me that he thought they were good however. I will try this recipe again because he asked me to; I will try less onion next time.
We really liked it. I think garlic powder is a good addition, but the simplicity is excellent. Mom is almost 90 and these are a lot like the ones her Mom made. We just had syrup and some butter on them.
They were ok. I found them to be bland. Added alot of garlic salt and that made them taste better. Although they were not a big hit for us it was still a very easy recipe to make. Thanks for sharing