Potato Pancakes: a family-table method

A stack of potato pancakes topped with sour cream and chives.

You can never go wrong with potatoes for dinner, whether it’s kitchen-made french fries, hasselback potatoes, or these unfussy, yet totally satisfying potato pancakes.

These potato pancakes are shredded potatoes combined with onions and seasoning, then pan fried until golden brown.

A stack of potato pancakes topped with sour cream and chives.

Potato pancakes are a classic dish for good reason – that combination of ultra crunchy potatoes with savory seasonings just can’t be beat! With a handful of ingredients that you probably already have in the house, you can have fresh, hot potato pancakes in no time at all.

How do you make potato pancakes?

Shred the potatoes and onions, then remove any excess water. Add egg, flour, salt, pepper and garlic powder to the bowl, then stir to combine. Heat oil in a skillet, then add scoops of the potato mixture, and flatten them to form patties. Cook the patties for a few minutes on both sides until crisp and golden brown. Drain the cakes on paper towels, then serve and enjoy.

Shredded potatoes, eggs and seasonings in a bowl.

Tips for the reliable pancakes

The key to the finest potato fritters is to make sure you’ve removed all the excess water from the shredded potatoes and onion. You can do this by letting the potatoes and onion drain in a colander, you can pat them dry with paper towels, or place the veggies in a clean dish towel and wring out all the excess water.
I find that these pancakes are finest served immediately, as they will soften as they cool. Leftovers will stay fresh in the refrigerator for up to 3 days. Reheat the pancakes in a little oil i in a hot skillet, or bake in the oven until crunchy.
The potatoes will discolor quickly after they’ve been shredded. This is normal and will not affect the taste of the finished product.
You can grate the potatoes and onions by using a standard box grater, or use the shredding blade of a food processor to make the task even easier.
Use a measuring cup to portion out your pancakes so that they are all similar in size and shape. This helps to have the pancakes cook evenly.
Any type of neutral flavored oil with a high smoke point will work. I typically use vegetable oil, but other options include canola, safflower, peanut or corn oil.

Shredded potato cakes in a pan of oil.

What is the difference between potato pancakes and latkes?

Latkes are a Jewish specialty that are often served around the holidays such as Hanukkah and Passover. Latkes are a form of potato pancake that are very similar to this recipe. Often, latkes can contain matzo meal instead of flour so that they are kosher for Passover.

Cooked potato patties in a pan.

What goes with potato pancakes?

Potato pancakes are typically served as either a side dish or an appetizer. I like to serve these patties alongside a whole roasted chicken, marinated and grilled steak, or with seared pork chops. These cakes also pair nicely with sauteed shrimp or baked salmon. When I serve my potato cakes as an appetizer, I make them bite sized and add a dollop of sour cream, along with another topping such as smoked salmon or fresh dill.

Flavor Variations

These potato pancakes are tasty as-is, but you can add other ingredients to customize the flavors to your tastes.

Flavorings: Amp up the flavor of your pancakes by stirring in minced garlic or shallots, smoked paprika, Italian seasoning or even Cajun seasoning.
Veggies: Add color and nutrition by mixing your potatoes with shredded carrots, brussels sprouts, parsnips or sweet potatoes.
Toppings: Pile on the fun toppings including cooked crumbled bacon, parmesan cheese, sour cream, applesauce, caviar or creme fraiche.

Potato pancakes served with steak and green beans.

If you’re a potato fan, you’ll adore these crunchy and tasty pancakes!

More tasty side dishes

Potato Pancakes Video

Add as Google preferred source Authorthe Makdob kitchen A stack of potato pancakes topped with sour cream and chives.

These potato pancakes are shredded potatoes combined with onions and seasoning, then pan fried until golden brown. An straightforward side dish recipe that pairs well with chicken, pork and steak, and always gets rave reviews. Time Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Course Side
Cuisine American
Serves 8

Ingredients

3 1/2 pounds Russet potatoes scrubbed and peeled
1 medium onion peeled
2 eggs
2 tablespoons all purpose flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup vegetable oil or other neutral flavored oil
sour cream, applesauce and/or fresh herbs for garnish optional

Instructions

Use a box grater or food processor to grate the potatoes and onion. Remove excess liquid from the shredded vegetables by letting them drain in a colander, blotting them dry with paper towels, or placing them in a clean dish towel to wring out the liquid.
Place the potato and onion in a large bowl. Add the eggs, flour, salt, pepper and garlic powder. Stir to combine.
Pour the oil into a large pan over medium high heat. Place heaping 1/4 cup servings of the potato mixture into the pan, then flatten the scoops into pancakes.
Cook for 4-5 minutes per side or until golden brown. Repeat with the remaining potato mixture.
Serve immediately, topped with sour cream, applesauce or fresh herbs if desired.