Potato Pancakes – a delicious recipe with potatoes, onion, eggs, flour, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash and peel potatoes.
2
Grate the coarsely into a a large bowl of ice.
3
Let them stand for 15 minutes as you grate onion to measure 1/4 cup.
4
In medium size bowl beat eggs.
5
Add onions, flour, salt and pepper.
6
Drain potatoes and pat dry on dish towel.
7
Add about 4 cups potatoes to egg mixture and mix well.
8
Heat 1/8 inch deep of oil until very hot but not smoking.
9
Drop 1/4 cup potatoes into oil.
10
Do not smush them together.
11
Flatten with spatula to make them approx 4 inches in diameter.
12
Fry on each side for about 2 minutes (that's what my friends says--I say a bit longer) until brown and crispy.
13
Hope you like it.
172
kcal
Calories
5
g
Fat
22
g
Carbs
9
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: 3 potatoes (2lbs), 1 medium onion, 2 large eggs, 2 tablespoons flour (I use all-purpose), 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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