Potato pancakes are an absolute favorite of mine! This recipe is made with shredded potatoes mixed with flour & eggs to create the perfectly crispy pancake! 

Whether you are from a Polish, Irish, or German heritage, you’ve likely had a version of this at some point!  It is a yummy change from standard mashed potatoes (although you CAN make mashed potato pancakes with leftovers), and goes with anything!

Potato Pancakes on a plate with parsley and sour cream

What Potatoes to Use

Potato pancakes are also called latkes, boxties, or draniki depending on what culture you draw from, but the basic recipe is the same: potatoes, onions, seasonings, and sour cream or applesauce!

Russet potatoes are perfect for this recipe because they are extra starchy which helps bind the other ingredients. They fry up really well without absorbing extra oil.

Making Sure They Stick Together

While this recipe is easy to prepare there are a few tricks to making them stick together perfectly when cooking!

  • Moisture You’ll want to remove as much moisture as possible from the potatoes. Once grated, I put them in a kitchen towel and squeeze them out as much as I can by twisting the towel.
  • Binder The real trick to perfect potato pancakes is the right amount of binder (flour, egg) to potatoes!
  • Heat Make sure the oil is hot enough, the pancakes should sizzle when dropped in. (Make sure it’s not too hot or the potatoes won’t cook through before the outside is crisp).
  • Size Be sure they are uniformly flat so they cook at the same rate and come out perfect every time!

Ingredients for potato pancakes in a glass bowl and in a tea towel

How to Make Perfect Potato Pancakes

Once your potatoes are prepped this easy recipe comes together quickly! Just combine, fry, and enjoy.

  1. Combine all ingredients together (see recipe below).
  2. Fry scoops of potato mixture, pressing into pancake shapes.
  3. Drain excess oil by placing on a paper towel.

Serve these pancakes for breakfast or as an easy side dish that everyone will love.

Potato pancakes being cooked in a frying pan

My Favorite Potato Pancake Toppings

Traditionally, potato pancakes are topped with applesauce or sour cream. But, what doesn’t go with potatoes? Think of them like hash browns, what would you put on hash browns?

Here is a list of my favorite toppings:

  • Sauce: ketchup, salsa, guacamole, nacho cheese sauce, or sour cream.
  • Toppings: black olives, jalapenos, bacon bits, or chives.

Potato Pancakes on paper towel with parsley

Potato Dishes You Can’t Resist

plated Potato Pancakes with sour cream
4.94 from 83 votes↑ Click stars to rate now!
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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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  • 4 russet potatoes peeled and grated (approx. 4 cups)
  • 1 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
  • applesauce optional
  • sour cream optional


  • In a colander add potatoes and onion. Wrap in a tea towel and twist and squeeze as much liquid out of the mixture as you can.
  • In a large bowl, add the potato mixture.
  • In a small bowl, add eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
  • Pour the egg mixture over the potatoes and stir to combine.
  • In a 12-inch skillet over medium-high heat, add oil.
  • 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.
  • Gently press the potato mixture down to make a pancake.
  • Cook for 3-5 minutes per side or until deep golden brown.
  • Continue cooking pancakes, adding more oil if needed.
  • If desired, serve with applesauce or sour cream.


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.
4.94 from 83 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
Potato pancakes on a white plate with a dollop of sour cream and a title
Potato pancakes on a white plate with sour cream and chives with writing
Potato pancakes being cooked in a pan and cook potato pancakes in a pile on a plate with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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

  2. 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!

  3. 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

  4. 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!

  5. 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

  6. 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

  7. 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

  8. 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