Cammie'S Potato Pancakes
Cammie's potato pancakes are crispy, golden-brown treats with savory onion and a hint of sweetness, perfect for brunch, snacks, or hearty breakfasts for all ages.
Ingredients
Instructions
- Grate the potatoes and onion into a large bowl.
- Add the egg and flour to the grated mixture.
- Mix until a semi-thick batter forms; add more flour if needed.
- Stir in salt and sugar to taste.
- Heat vegetable oil in a pan over medium heat.
- Scoop batter with a large spoon and drop into the hot oil to form pancakes.
- Fry until golden brown on both sides.
- Remove from pan and drain excess oil before serving.
Tips & Substitutions
For extra flavor, consider adding fresh herbs like chives or parsley to the batter. If you're short on time, pre-packaged shredded potatoes can be used instead of grating fresh ones. Adjust the flour quantity based on the moisture from the potatoes; a drier potato may require more flour for the right consistency. Serve these pancakes with sour cream or applesauce for a delicious twist.
Serving Suggestions
These potato pancakes are best served hot and crispy. They pair beautifully with a dollop of sour cream and a sprinkle of chives. For a complete meal, serve alongside a fresh South African Gourmet Salad or a side of applesauce for a sweet contrast. Enjoy them as a hearty breakfast or as a savory side dish.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until they are crispy again. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Cammie'S Potato Pancakes contains roughly 941 calories, with 16g protein, 186g carbohydrates, and 16g fat. It is an excellent source of calcium (38% of the Daily Value), protein (32% of the Daily Value), and potassium (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2347mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, cook the pancakes ahead of time and reheat them in the oven or skillet when ready to serve.
What type of potatoes work best for this recipe?
Starchy potatoes, like Russets, are ideal for making potato pancakes as they yield a fluffier texture. However, you can also use Yukon Golds for a creamier consistency. Avoid waxy potatoes, as they may not hold together as well when frying.
Can I freeze potato pancakes?
Absolutely! Allow the cooked pancakes to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to 2 months. Reheat directly from frozen in the oven or skillet for crispy results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).