Potato Pancakes
Crispy on the outside, soft on the inside, these potato pancakes are the ultimate cozy comfort food. Perfect for breakfast, brunch, or a simple dinner, they’re easy to make and totally crave-worthy.
Ingredients
Potato Pancakes Ingredients
- 4 medium potatoes peeled and grated
- 1 small onion grated or finely chopped
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 –3 tbsp vegetable oil for frying
Optional Decorations
- Sour cream or yogurt
- Applesauce
- Chopped chives or parsley for garnish
Instructions
Prep the Potatoes
- Peel and grate your potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible. Dry potatoes = crispy pancakes. I may have danced while wringing mine — just saying.
Mix the Batter
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Stir until it forms a sticky, slightly lumpy mixture. This is your cozy base.
Heat the Pan
- Add a couple tablespoons of oil to a skillet over medium heat. You want it hot enough to sizzle but not smoking. First pancake is always a test — embrace it.
Fry to Golden Perfection
- Spoon a portion of batter into the pan, flatten slightly, and fry 3–4 minutes per side until golden and crispy. Repeat until all pancakes are done. Tip: keep them warm on a baking sheet in the oven while finishing the batch.
Serve & Enjoy
- Stack ‘em high, top with sour cream, applesauce, or a sprinkle of fresh herbs, and dig in. That first bite? Crunchy edges, soft center, pure happiness. “Whoa, I made this?! Yes girl, yes you did.”
Notes
- Drying the grated potatoes is key for extra crispy pancakes.
- Medium heat works best to avoid burning while cooking through.
- Serve with sour cream, applesauce, or fresh herbs for extra flavor.
- Can swap regular potatoes with sweet potatoes for a fun twist.
- Make ahead: Keep cooked pancakes warm in a low oven (200°F/90°C) until ready to serve.