Name: Crispy Potato Pancakes (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Russet Potatoes-peeled; 2 Large Eggs; 1/4 cup All-Purpose Flour; 1/2 Medium Onion-grated; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 cup Vegetable Oil; As needed Sour Cream; As needed Applesauce

Recipe tier

A simple and satisfying potato pancake recipe, perfect for breakfast, brunch, or a side dish. These pancakes are golden brown and crispy on the outside, and soft and fluffy on the inside.

Total 45 min

Serves 6

Steps 7

Ingredients 9

Soundtrack the cook

Sunday sunshine · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Potatoes
2 lbs 900 g Russet Potatoes-peeled
Binder
2 2 Large Eggs
cup 30 g All-Purpose Flour
Flavor
125 mL Medium Onion-grated
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
Frying
cup 60 mL Vegetable Oil
Toppings
As needed As needed Sour Cream
As needed As needed Applesauce

Equipment

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Instructions

🎙️ Cook with voice coach

Grate the Potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the squeezed Potatoes, Eggs, Flour, grated Onion, Salt, and Pepper.
Heat the Vegetable Oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with Sour Cream and Applesauce.