Pan fried until golden brown and crispy, potato pancakes are a delicious side dish for breakfast or brunch. Serve them along with eggs, ham, bacon, sausage or our Cheesy Egg Soufflé.
Below are two recipes – Easy Potato Pancakes or Hash Brown Style Potato Pancakes – choose which one suits your schedule and taste – both are equally delicious!
Prep Time: 40 mins Cook Time: 10 mins Total Time: 50 mins
Makes: 8 pancakes
Easy Potato Pancake Recipe
Ingredients
- 4 cups mashed potatoes (Use day old mashed potatoes if possible)
- 1/2 cup chopped onions
- 1 egg
- 1/4 cup flour
- Pinch of cayenne pepper
- vegetable oil, as needed for frying
Directions
Mix all ingredients together. Using a small ice cream scoop, scoop up mixture and drop on an oiled and heated skillet. Cook until one side is brown. Turn pancake over and gently press down to flatten. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
Serve immediately. Top with sour cream and fresh dill, if desired. Also great with applesauce!
Hash Brown Style Potato Pancake Recipe
Ingredients
- 2 1/4 pounds russet potatoes, washed and peeled
- 1/2 yellow onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- pinch of cayenne pepper
- vegetable oil, as needed for frying
- 4 tablespoon sour cream
- 1/4 cup fresh dill, chopped
Directions
- Wash and peel potatoes. Grate potatoes and transfer into a large bowl of cold water to keep them from browning. Grate the onion and add to bowl. Set aside 20 minutes.
- In separate large mixing bowl, add the eggs, flour, salt, pepper, and cayenne and whisk until smooth; set aside.
- Pour the potato mixture into a colander to drain. Squeeze potato mixture in paper towels to remove as much excess water as possible. Move the grated potatoes to a paper towel lined baking tray. Press down on potato mixture with dry paper towels to remove even more moisture.
- Add dry potato mixture to the bowl with the egg mixture. Mix with a wooden spoon to combine thoroughly.
- In a heavy skillet heat 1/4 cup of vegetable oil over medium-high heat. When oil is hot scoop about 1/3 cup of the potato mixture into the pan and shape into a circle; flatten to about 1/2-inch thick. Turn down the heat to medium, and fry the potato pancakes for about 5 minutes per side, or until potatoes are cooked through and pancakes are browned and crispy.
- Drain on paper towels and place in a warm oven until all the pancakes are made.
- To serve, top with a dollop of sour cream and fresh dill.
