Potato Pancakes Recipe - Allrecipes.com
Potato Pancakes Recipe
  • READY IN 40 mins

Potato Pancakes

Recipe by  

"My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce."

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Ingredients Edit and Save

Original recipe makes 4 to 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
  2. In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2007

This was a super simple recipe and a definite keeper. The only change I made was to add a little garlic powder. I used my food processor to shred the potatoes and onion. I doubled the batch and made the pancakes small...ended up with about 40 pancakes which was perfect for the party I took them to.

 
Most Helpful Critical Review
Jan 10, 2011

never doing then again no one in my family like them

 
Jul 20, 2006

This is the closest recipe on this site for authentic German Latke's like my mom makes. Sometimes we use breadcrumbs instead of flour or leave out the egg and flour altogether (they still hold together nicely from the starch in the potato). We sometimes will add spices (my mom likes chili powder or thyme while I prefer oregano, basil and parmesan cheese.) My latest, delicious addition was some shredded, leftover zucchini I had from making zucchini bread.

 
Oct 15, 2003

Very tasty and extremly easy to make. instead of chopping onion I grated it with the potato. No biting into large obnoxious chunks of onion that way ;-)

 
Jan 02, 2005

These were excellent! I halved the recipe (since there are just two of us) and didn't add onions because I was too lazy to chop or grate them. For onion flavor, I added onion powder. Also, I grated the potatoes into a bowl of cold water to prevent discoloration then wrung them out in a dishtowel to remove moisture. They held together very well and were great served with sausage, biscuits, eggs & gravy. What a yummy breakfast!

 
Oct 01, 2008

Yum yum, I've been making these for years without flour. Making one large cake is easier, just pour it all in the frying pan. I use a bit more oil to aid the bottom to crisp. Cooking covered 15 to 20 minutes each side over medium heat also insures the potato in the middle is done. Upon flipping I add another tablespoon or two of oil to cook the other side crisp. It's manageable to flip if cut in quarters by using a firm spatula. My family does not like these unless they are crispy, crisping really ups the flavor and adds texture. Definately serve with a dollop of sour cream, I like the green onion garnish idea as well.

 
Aug 11, 2006

We have always used leftover mashed potatoes for potato pancakes. This recipe is very much like ours. I have put corn in them.

 
Aug 18, 2007

At the restaurant where I work we put a poached egg on top of one of these with a cheese sauce on top! We do some with a slice of tomato too, very yummy!

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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