Shredded potato, onion, and seasonings come together to make pancakes that are browned and crisp. Serve them for breakfast, as a side, or even as a main dish!
Ingredients for Potato Pancakes
Potatoes: Use starchy potatoes, such as Russets, as they give a crispy texture. Yukon golds will work as well but the potatoes have a different, slightly less fluffy, texture. Onion: Use a sweet white onion in this recipe and grate it with the large holes on a box grater. Eggs/Flour: Eggs and flour help hold these pancakes together. Gluten-free flour works just fine for these potato pancakes. Depending on the potatoes, you may need a little bit more or less. Oil: I use vegetable oil to fry the potato pancakes as it has a higher smoke point than butter or olive oil. Variations: Much like mashed potato pancakes, you can add various cheeses, seasonings, fresh herbs, or bacon bits to the potato mixture.
Serving Suggestions
Toppings: jalapenos, bacon bits, shredded cheddar, or chives. Sauce: applesauce, ketchup, or sour cream.
How to Make Potato Pancakes
Serve with sour cream or apple sauce, or enjoy them on their own.
Holly’s Tips
choose Russet potatoes or baking potatoes for the best results shred the potatoes with the large holes on a box grater or use a grater blade on a food processor squeeze as much moisture from the onion/potatoes as possible
Storing Potato Pancakes
Keep leftovers in an airtight container in the fridge for up to 5 days and reheat them in the toaster, the air fryer, or in a dry skillet. Freeze cooked or uncooked potato pancakes for up to 6 weeks between sheets of parchment paper in a freezer bag.
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