Potato Pancakes

Crispy and golden brown potato pancakes that bring together the humble potato with simple seasonings for a delightful breakfast or savory side. Perfect for any meal, these pancakes offer a satisfying crunch with every bite.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 lbs russet potatoes

1 medium onion, grated

2 large eggs

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/4 cup vegetable oil for frying

Sour cream and chives for serving

Instructions

1. Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel.

2. In a large mixing bowl, combine grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until well combined.

3. Heat vegetable oil in a large skillet over medium-high heat.

4. Drop spoonfuls of the potato mixture into the hot oil, flattening slightly with a spatula.

5. Fry for 3-4 minutes on each side or until golden brown and crispy.

6. Remove from oil and drain on paper towels.

7. Serve hot with sour cream and chives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat pancakes in a preheated oven at 350°F for 10 minutes until warmed through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.