Mom'S Potato Pancakes
Crispy, golden potato pancakes with a savory onion flavor, perfect for breakfast or brunch. Suitable for all ages, these easy-to-make pancakes deliver comfort and satisfying crunch.
Ingredients
Instructions
- Shred the peeled potatoes.
- Mix shredded potatoes with the lightly beaten egg, flour, grated onion, salt, and pepper until well combined.
- Heat 1/4-inch oil in a skillet over medium heat.
- Drop 1/3 cup of batter into the hot oil and flatten to form a pancake.
- Fry until golden brown on both sides, then drain on paper towels.
Tips & Substitutions
For extra crispiness, try squeezing excess moisture from the shredded potatoes before mixing. You can substitute the flour with a gluten-free blend or almond flour for a different texture. If you want to enhance the flavor, consider adding herbs like chives or parsley. Adjust the seasoning to your taste, especially if you love a bit more spice.
Serving Suggestions
These potato pancakes are delicious served with applesauce or sour cream. For a complete meal, pair them with a light salad or roasted vegetables. They also make a great side for brunch alongside dishes like Christmas Breakfast Grits Casserole. Don't forget to sprinkle some fresh herbs on top for garnish!
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 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Potato Pancakes contains roughly 887 calories, with 12g protein, 115g carbohydrates, and 42g fat. It is an excellent source of potassium (60% of the Daily Value), vitamin C (48% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of iron. It also contributes 10g of dietary fiber toward your daily target.
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 the batter ahead of time?
It's best to use the batter fresh, as the potatoes can oxidize and turn brown. However, if you must prepare it in advance, cover the bowl with plastic wrap and refrigerate for a few hours. Just give it a good stir before frying.
What type of potatoes are best for this recipe?
Yukon Gold or Russet potatoes work well for potato pancakes due to their starchy texture, which helps achieve a crispy exterior. Avoid waxy potatoes like red potatoes, as they won't yield the same results.
Can I freeze potato pancakes?
Yes, you can freeze cooked potato pancakes. Once cooled, stack them with parchment paper in between and place them in a freezer-safe bag. To reheat, bake from frozen in the oven until warmed through and crispy.
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).