Potato Pancakes – a delicious recipe with potatoes, onion, eggs, all-purpose, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Clean and peel potatoes.
2
In the bowl coarsely shred potatoes and onion into lined colander.
3
May line with cheesecloth or clean towel.
4
Wrap potatoes and onion in towel; squeeze to remove as much water as possible.
5
In large bowl, beat eggs.
6
Return potatoes and onion to bowl; add flour, salt and pepper and toss until mixed.
7
In 12-inch skillet heat 1/3 cup of oil.
8
Drop potato mixture by scant 1/3 cupfuls, 3 inches apart.
9
With pancake turner, flatten each to make 4 inch pancakes.
10
Cook until golden brown, about 4 minutes, then turn to cook other side.
11
Remove and put on a towel lined cookie sheet.
12
Let drain and enjoy.
404
kcal
Calories
25
g
Fat
34
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large potatoes, 1 small onion, 2 eggs, 1/3 c. all-purpose flour, and more.
Yes, Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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