Potato Pancake Recipe
Looking for a cozy breakfast treat? My Potato Pancake Recipe brings crisp-edged bites of comfort food right to your plate—with simple, homemade ingredients and no-fuss prep.
Ingredients
- 2 large russet potatoes peeled and coarsely grated
- 1/2 medium yellow onion finely grated (for mild sweetness)
- 1 large egg beaten at room temperature
- 3 Tbsp all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional, but adds depth)
- 3 Tbsp olive oil (or avocado oil) for higher smoke point
- 2 Tbsp chopped fresh parsley (optional garnish)
Instructions
- Grate potatoes and onion, drain excess liquid, and squeeze out moisture. This step is crucial for crisp pancakes!
- Combine potato-onion mix with beaten egg, flour, salt, pepper, and garlic powder. Stir until just combined.
- Set skillet over medium heat, add oil, and wait for it to sizzle.
- Scoop batter into skillet, flatten, and cook until golden brown. Flip and brown the other side.
- Transfer finished pancakes to a wire rack over a baking sheet in a 200°F oven to keep them crisp.
- Top with parsley, sour cream, applesauce, or butter. Enjoy warm and messy!
Notes
For extra crispiness, rinse grated potatoes under cold water to wash away excess starch. Let the egg come to room temperature before beating for better binding. Use a nonstick or well-seasoned skillet for minimal sticking.
Nutrition
Calories: 150kcal
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