Easy potato pancakes are delightfully crispy shredded potato patties. Perfect paired with applesauce or Greek yogurt for breakfast or dinner!
SERVINGS: 12 pancakes
- 4 cups peeled and grated russet potatoes about 4 medium or 3 large
- 2 large eggs
- 4 tablespoons white whole wheat flour
- 2 teaspoons kosher salt plus a few pinches
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 3 tablespoons canola oil plus additional as needed
- Plain Greek yogurt or sour cream for serving
- Applesauce for serving, see Crockpot Applesauce and Instant Pot Applesauce
- Preheat oven to 300°F. Place an oven-safe wire rack on top of a large baking sheet and set aside.
- Place the grated potatoes on a large kitchen towel. Wring the towel over the sink to squeeze out as much liquid as possible.
- In a large bowl, use a fork to whisk the eggs until lightly beaten.
- Add the flour, 2 teaspoons salt, onion powder, and pepper. Stir to combine until no dry bits of the flour remain. The mixture will look lumpy.
- Add the potatoes. Stir gently until the potatoes are completely and evenly coated. The mixture should be very thick; if it seems runny, add more flour 1 teaspoon at a time until it does not look watery.
- In a large, deep skillet, heat the oil over medium high.
- The surface of the skillet should be completely covered with a thin layer (add more if needed).
- When the oil is hot enough so that when you drop a small amount of the potato mixture on the surface it sizzles, with a dry measuring cup, scoop the potato mixture by 1/4 cupfuls into the skillet, then use the back of the measuring cup to flatten each scoop slightly.
- Repeat with as many pancakes as will fit in your skillet with at least 1 inch of space between them.
- Cookon the first side until deeply golden, about 3 minutes.
- Flip and cook on the other side until golden and the pancake is cooked through, about 2 minutes more. If at any point the oil begins to smoke, turn down the heat.
- As soon as the pancakes finish, carefully transfer them to the wire rack, sprinkle with a little salt, and place in the oven to keep warm.
- Give the batter a stir and repeat with the remaining pancakes. Serve hot with Greek yogurt (or sour cream) and applesauce.
TO STORE: After cooling, leftover potato pancakes can be stored in an airtight container in the refrigerator for up to five days.
TO REHEAT: Reheat potato pancakes in the oven at 400 degrees F for five to 10 minutes.
TO FREEZE: Potato pancakes can be frozen for up to 2 months. First flash freeze by laying flat on baking sheet and placing in freezer for 30 minutes, and then transfer to a freezer-safe ziptop bag. Reheat in oven directly from frozen for 15 to 20 minutes at 400 degrees F.
SERVING: 1(of 12)
SATURATED FAT: 1g
POLYUNSATURATED FAT: 1g
MONOUNSATURATED FAT: 2g
TRANS FAT: 0.02g
VITAMIN A: 40IU
VITAMIN C: 3mg