Description
This Crispy Easy Potato Pancakes recipe offers a delightful way to enjoy golden, crunchy potato pancakes made with simple ingredients like russet potatoes, onion, eggs, and seasoning. Perfect for breakfast, brunch, or a comforting snack, these pancakes are pan-fried to crispy perfection and served with optional garnishes like sour cream and green onions for extra flavor.
Ingredients
Scale
Main Ingredients
- 4 large Russet potatoes, peeled and cubed
- 1 small yellow onion, chopped (or ½ medium onion)
- 2 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For Cooking
- 2 tablespoons olive oil, plus extra as needed
Optional Garnishes
- Sour cream for garnish
- Green onions or chives, chopped for garnish
Instructions
- Shred Potatoes and Onions: Place the peeled and cubed potatoes along with the chopped onion in a food processor. Pulse for about 2 minutes until finely shredded. Alternatively, you can use a grater to shred them manually.
- Drain Liquid: Transfer the shredded mixture into a strainer placed over a bowl and squeeze out the excess liquid thoroughly. Retain the liquid in the bowl to collect any potato starch that settles at the bottom.
- Combine Ingredients: Move the shredded potato and onion mixture into a large bowl. Add in the eggs, flour, salt, black pepper, and garlic powder. Stir well until all ingredients are evenly combined.
- Heat Oil: Heat about 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. To test if the oil is ready, carefully drop a small amount of water into the pan—it should sizzle immediately.
- Form Pancakes: Scoop a heaping spoonful of the potato mixture and place it into the hot skillet. Press the mixture slightly to flatten into a pancake shape.
- Cook Pancakes: Fry the pancakes for 2 to 3 minutes on each side or until they turn golden brown and crispy. Add additional olive oil between batches if needed to prevent sticking and ensure even frying.
- Garnish and Serve: Once cooked, transfer the potato pancakes to a plate. Serve warm topped with sour cream and chopped green onions or chives if desired for a fresh and tangy complement.
Notes
- Make sure to squeeze out as much liquid as possible from the shredded potatoes to ensure crispiness.
- If you don’t have a food processor, a hand grater works just as well.
- You can substitute olive oil with vegetable or canola oil for frying.
- For extra flavor, consider adding a pinch of smoked paprika or freshly chopped herbs to the batter.
- Serve immediately for best texture; leftovers can be reheated in a skillet to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
