These crispy Potato Pancakes are hard to resist.

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!

plated Potato Pancakes with sour cream

We Love These Crispy Potato Pancakes Because…

  • Inspired by Polish, Irish, and German heritage, they are universally loved as sweet or savory sides!
  • They use simple ingredients you likely have on hand.
  • Potato pancakes can be served as a main dish or as side dish.
  • Double up the recipe, they reheat well in the air fryer or in a skillet.

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

  1. Grate potatoes and onions, and squeeze out the liquid.
  2. Whisk the remaining ingredients (recipe below) in a large bowl until smooth.
  3. Stir in potatoes and onions until thoroughly combined.
  4. Fry portions of potato mixture in oil, gently pressing them into disks as they cook.

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
Potato Pancakes with dip

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.

Delish Potato Dishes

Did you make these Potato Pancakes? Leave a rating and a comment below.

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plated Potato Pancakes with sour cream
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Potato Pancakes

Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 pancakes
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Ingredients  

  • 4 russet potatoes peeled and grated, approx. 4 cups
  • 1 medium sweet onion peeled, and grated
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil more may be needed
  • sour cream or applesauce for serving

Instructions 

  • Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
  • Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
  • In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
  • Add the potato mixture to the bowl and mix well to combine.
  • Heat the oil in a 12-inch skillet over medium-high heat.
  • When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
  • Use a spatula to gently press the potato mixture down to form a pancake.
  • Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
  • Transfer to a paper towel lined plate and sprinkle with salt to taste.
  • If desired, serve with applesauce or sour cream.

Notes

As batches of potato pancakes are cooking they can be kept warm in a 275°F oven.
Shredded hash browns can be used in place of potatoes, omit the salt from the recipe.
4.95 from 84 votes

Nutrition Information

Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Side Dish
Cuisine American, German
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. For all potato recipes, giving weights would be extremely helpful. I hope you consider doing so, as I weigh just about everything when cooking. Thanks.

  2. I haven’t had potato pancakes since my mom passed 7 years ago. I made these today. They are delicious, easy to make and best of all, brought back wonderful memories! Thank you!5 stars

  3. Followed recipe exactly. It was easy and delicious. I put a slight drizzle of real maple syrup when I served them for a little extra pop. Thank you5 stars

    1. I haven’t tried the potato pancakes with russets, but I don’t see why not. Let us know if you try it MaggieMae!

  4. I have made these for years, I put parsley in as well, serve with eggs and gravy, love them
    Ps. I don’t always get the moisture out of the potatoes and it still cooks up fine

  5. Hi! I haven’t made these yet, but was just wondering if you can make the batter with the potatoes ahead of time? And keep in fridge til I want to use it? Thank you!

    1. I have not tried making the batter ahead, I would be concerned it would brown or oxidize. If you do try it, I would suggest tossing the potatoes with a bit of vinegar or lemon juice before adding other ingredients. Let us know how it works out for you!

  6. Starting to smell like my childhood! I used 2 boxes of the dehydrated shredded potatoes in the box from Costco. Makes the process so much easier! Yummm!4 stars

  7. This worked great and was surprisingly easy. Since I don’t have a food processor, I used my mandolin with a grate attachment. Next time, I’ll make a double batch and freeze some to enjoy later.5 stars

  8. I followed the recipe exactly minus using a towel to squeeze the liquid, I just used my hands. I read the comments and I didn’t want to stain a towel knowing the potatoes will oxidize and turn reddish brown. These were perfect! Instead of making 12 patties I made 8, So they were thicker. Still cooked for 5 minutes on each side and they were perfectly cooked through. This will be my go to recipe from now on!5 stars

    1. My husband has memories of making potato pancakes with his mother. Looking forward to trying this recipe with him. Can they be frozen after being cooked? He also does not remember his mother squeezing the potato and onion. Is this step necessary?

      1. I squeeze out the moisture to make them a little more light and fluffy, you could certainly try them without. Let us know how it goes!

  9. Great recipe! I make this often for my family. Want to simplify the process? Use dehydrated potatoes. I buy the 8 pack of Golden Grill Hashbrown Potatoes from Costco. Add some chives to the mixture for added flavour and colour. Serve with salsa and sour cream. You can thank me later. LOL.5 stars