Golden, crispy on the outside and tender on the inside, these easy potato pancakes are the ultimate comfort food you can whip up in no time. Made with simple pantry staples, they deliver big flavor with minimal effort, making them perfect for busy weeknights or relaxed weekend brunches.
Whether you serve them as a savory side dish or a satisfying breakfast, these potato pancakes are endlessly versatile. Pair them with cool sour cream for a classic touch or sweet applesauce for a delicious contrast—either way, they’re guaranteed to disappear fast from the plate.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 5
Yield: 10 pancakes
Ingredients
- 5 medium potatoes, peeled and shredded
- 1 medium onion, finely chopped
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 3 tablespoons vegetable oil
Directions
- Place the shredded potatoes into a clean kitchen towel and firmly squeeze out as much excess liquid as possible. This step helps ensure crispy pancakes.
- In a large mixing bowl, combine the drained potatoes, chopped onion, beaten eggs, flour, salt, and pepper. Stir until everything is evenly incorporated.
- Heat vegetable oil in a large skillet over medium-high heat. Scoop large spoonfuls of the potato mixture into the skillet, flattening each mound gently with a spatula.
- Cook for about 4 minutes per side, or until each pancake is golden brown and crisp. Work in batches as needed, adding more oil if necessary.
- Transfer cooked pancakes to a warm plate and keep warm while finishing the remaining batches. Serve hot with your favorite toppings.