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Crispy Potato Pancakes

SUBMITTED BY: Nancy Salinas

"Here's a potato pancake that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and this is one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota"
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 medium potatoes, peeled
  • 1 egg
  • 1/3 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • vegetable oil

DIRECTIONS

  1. Finely grate potatoes; drain any liquid. Place potatoes in a bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Alyson
Mmmm a very nice twist on the normal hash browns. I changed the serving size from 2 to 4 on the website and it said 2 eggs. Now it may have just been something I did, but I feel that was too many. It didn't effect the taste of them, but you got like a circle of egg around the pancakes, which I cut away. But as far as taste goes, yummy!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2008 by SLJ6
Great way to eat potatoes! I used 4 smaller potatoes and increased the flour a little. I ran my potatoes and onion through my food processor on grate. I rinsed the shredded ingredients and then soaked in salted water until I was ready to make the pancakes. I'm glad I rinsed first because it got rid of a lot of the starch, and the soaking ensured the potatoes didnt turn brown. My family topped them with sour cream. Served with Garlic Cheddar Chicken from this site and green beans. My daughter said that this was a great dinner! May add shredded carrot or zucchini next time.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2007 by bestcooker
Minus the garlic, this is the same German potato pancake recipe I grew up with and now make for my family. We like them made a little thicker and topped with applesauce. You can easily adjust the amounts of the ingredients to make the number of servings needed. To avoid any excess grease, be sure to drain the pancakes well before serving. A CLEAN brown paper bag with paper toweling on top does the job perfectly!

2 users found this review helpful


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