Crispy Easy Potato Pancakes Recipe

These Crispy Easy Potato Pancakes are a delicious and satisfying dish that’s perfect for a weekend breakfast or brunch! Imagine golden brown, crispy potato pancakes with a fluffy interior, served with a dollop of sour cream and fresh green onions. This recipe is easy to make and requires minimal ingredients, making it a great option for a simple yet satisfying meal.

Why You’ll Love This Recipe

• Crispy and Flavorful: The combination of shredded potatoes, onions, and spices creates a flavorful pancake that’s perfectly crispy on the outside and tender on the inside.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for beginner cooks or busy mornings.
• Versatile: Serve these potato pancakes with your favorite toppings, such as sour cream, applesauce, or smoked salmon. They’re also great as a side dish for breakfast or brunch.
• Quick and Convenient: This dish comes together in just 40 minutes, making it a fantastic option when you’re short on time but still crave a delicious and comforting meal.

this Recipe

Ingredients

• Russet potatoes: Peeled and cubed into large chunks for easy processing.
• Yellow onion: Adds a savory base and sweetness to the pancakes.
• Eggs: Bind the ingredients together.
• All-purpose flour: Helps to hold the pancake mixture together and adds structure.
• Salt: Enhances the overall flavor of the pancakes.
• Pepper: Adds a touch of heat.
• Garlic powder: Adds a subtle garlic flavor.
• Olive oil: Used to fry the potato pancakes.
• Optional Garnishes: Sour cream and chopped green onions or chives add a creamy and fresh touch.

Note: For exact measurements, see the recipe card below!

How to Make Crispy Easy Potato Pancakes

Step 1: Prepare the Potato Mixture

Place the cubed potatoes and onion chunks in a food processor and pulse for 2 minutes, or until the mixture is finely shredded and no longer has large lumps. Alternatively, you can use a shredding attachment on your food processor or grate the potatoes and onions by hand using a cheese grater.

Transfer the shredded potato mixture to a strainer and squeeze out any excess liquid into a bowl. Discard the liquid, but keep any potato starch that may have settled at the bottom of the bowl.

Step 2: Make the Pancake Batter

Transfer the potato mixture to a large mixing bowl. Add the eggs, flour, salt, pepper, and garlic powder. Mix well until all the ingredients are thoroughly combined.

Step 3: Cook the Potato Pancakes

Heat the olive oil in a nonstick skillet over medium-high heat. Test the oil by dropping a small amount of water into the pan; if it sizzles and pops, the oil is hot enough. Add a heaping spoonful of the potato mixture to the skillet and press down slightly with the back of the spoon to flatten the pancake. Cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 4: Serve

Serve the potato pancakes hot, topped with a dollop of sour cream and chopped green onions or chives, if desired.

Pro Tips for Making the Recipe

• Use the right potatoes: Russet potatoes are ideal for this recipe because they have a high starch content, which helps create crispy pancakes.
• Remove excess moisture: Squeezing out excess liquid from the shredded potatoes is crucial for achieving crispy pancakes.
• Heat the oil properly: Make sure the oil is hot before adding the potato mixture to the skillet. This will help the pancakes crisp up nicely.
• Don’t overcrowd the pan: Cook the potato pancakes in batches to avoid overcrowding the skillet and ensure even cooking.
• Use leftover mashed potatoes: If you have leftover mashed potatoes, you can use them instead of grating fresh potatoes. Adjust the seasonings as needed.

How to Serve

These Crispy Easy Potato Pancakes are delicious with a variety of toppings and accompaniments:

• Sour Cream and Green Onions: A classic topping for potato pancakes.
• Applesauce: Adds a sweet and fruity flavor.
• Smoked Salmon: A delicious and savory topping for a more sophisticated brunch.
• Fried Eggs: Top with a fried egg for a hearty and protein-packed breakfast.

Make Ahead and Storage

These Crispy Easy Potato Pancakes are best enjoyed fresh, but you can also store leftovers for later.

Storing Leftovers

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in the oven or toaster oven until warmed through and crispy.

FAQs

1. Can I use a different type of potato?
Yes, you can! However, russet potatoes are recommended for their high starch content, which helps create crispy pancakes.

2. Can I make this recipe without a food processor?
Yes, you can! You can grate the potatoes and onions by hand using a cheese grater.

3. Can I add other ingredients to the batter?
Absolutely! Feel free to add your favorite ingredients, such as shredded cheese, chopped herbs, or spices.

4. Can I make this recipe vegan?
Yes, you can! Substitute the eggs with a flax egg or applesauce, and use vegan butter or oil for frying.

This Crispy Easy Potato Pancakes Recipe is a simple, flavorful, and versatile way to enjoy a delicious and satisfying breakfast or brunch. With its easy preparation, minimal ingredients, and crispy texture, it’s a recipe you’ll want to make again and again!

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