Potato Pancakes are that warm kitchen hug you need when you roll out of bed on a cold morning (or, come on, at midnight after a long night out; I won’t judge). Ever just stare blankly into your fridge and see a lonely bag of potatoes? Yeah, me too.
That’s exactly how this obsession began. What do you even do with leftover potatoes? Well, a batch of potato pancakes pretty much solves every food crisis. When you’re hungry, tired, and need comfort food that doesn’t require a five-star chef degree…
here you go. My grandmother swore they’re magic for turning grumpy mornings around.
Potato Pancakes: The Basics
Let’s clear one thing up first. Potato pancakes aren’t those thick, fluffy American flapjacks drizzled with syrup. Nope. These little beauties are crispy, golden, and savory — think more “snacks your stubborn uncle can’t stop eating” than “stack ‘em high with whipped cream.” To make potato pancakes, you really just need potatoes, an onion, a bit of egg, and flour. Salt and pepper, too, which go a long way if you ask me. Peel and grate the potatoes, toss ‘em with a beaten egg and a handful of flour, and season however your heart desires. I like mine extra peppery, but do your thing.
Here’s a thing no one tells you: getting that perfect crispy edge is all about squeezing out the extra water from grated potatoes. Don’t skip it and then act surprised when you wind up with soggy mush! And frying… well, just heat a pan with a good slick of oil and fry spoonfuls ‘til they turn gloriously gold and crispy. No fancy gadgets required.
One tip — don’t get distracted during frying unless you want “extra crunchy” (read: burned) edges. I’ve learned the hard way.
“I tried this recipe for potato pancakes during a snowy weekend and even my picky kids fought over the last one. Officially a new family favorite!” (Thanks, Sue from Des Moines!)
Serving Suggestions
Okay, now you’ve got a pile of potato pancakes. What next? You could just eat them standing over the stove, but here are better ideas:
• Sour cream and applesauce — Trust me, the tangy-sweet combo is heaven on a plate.
• Bacon on top — If you want to impress, just do it.
• A fried egg — This one takes the breakfast-for-dinner vibe to wild new heights.
• With smoked salmon and dill — A little fancy, but so worth it for brunch.
Sometimes I just go with ketchup outta pure laziness. Not sorry.
Personal Tips and Mishaps
Real talk: potato pancakes are the “anything goes” of the kitchen. I’ve used Yukon Golds, russets… once even purple potatoes (honestly? They looked weird, but still tasted great). If you forget to salt them while mixing, just shake salt on after frying. No need to panic. Sometimes the grater gets away from me and I end up with chunks instead of fine shreds. You know what? Toss them in anyway. Texture is fun.
For those who want spicier potato pancakes, I occasionally shred a bit of jalapeño into the mix. Changed my life, seriously. Also, don’t stress if your pancakes aren’t perfectly round. That’s part of the charm. Rustic eats better.
Snowy days or lazy Sundays, there’s literally never a wrong time for them. So give it a go, even if you haven’t made one before. Messy hands. Happy belly. Trust me.
Storing & Reheating Notes
So, you’ve made way too many potato pancakes (happens more often than you’d think). Here’s what I usually do — let them cool, then pop ‘em in a single layer on a plate. I cover with foil and toss the whole thing in the fridge. To reheat, you have a few options. Air fryer works wonders, but a hot oven does the trick if that’s what you’ve got. Don’t use the microwave unless you’re desperate for floppy pancakes (bleh). Lemon tip: sneak a little back into the pan for a quick crisp up.
If you want to freeze them, wrap in parchment first and then into a zip-top bag. I forgot once and wow, potato pancakes are weird when they freeze together like bricks.
So, go forth and fry! You’ll thank yourself at snack time.
Potato Pancakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and savory potato pancakes, perfect for any time of day.
Ingredients
- 4 medium potatoes, peeled and grated
- 1 onion, grated
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
Instructions
- Peel and grate the potatoes and onion.
- In a bowl, mix grated potatoes, onion, beaten egg, and flour until well combined.
- Season with salt and pepper to taste.
- Squeeze out excess water from the mixture for crispy pancakes.
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of the mixture into the pan and fry until golden brown and crispy on both sides.
- Remove from pan and let drain on paper towels before serving.
Notes
Serve with sour cream, applesauce, bacon, a fried egg, or smoked salmon. For spicier pancakes, add shredded jalapeño. Don’t stress about the shape, rustic is part of the charm.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Leave a Reply