These potato pancakes are shredded potatoes combined with onions and seasoning, then pan fried until golden brown. An easy side dish recipe that pairs well with chicken, pork and steak, and always gets rave reviews.
- 3 1/2 pounds Russet potatoes scrubbed and peeled
- 1 medium onion peeled
- 2 eggs
- 2 tablespoons all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup vegetable oil or other neutral flavored oil
- sour cream, applesauce and/or fresh herbs for garnish optional
Use a box grater or food processor to grate the potatoes and onion. Remove excess liquid from the shredded vegetables by letting them drain in a colander, blotting them dry with paper towels, or placing them in a clean dish towel to wring out the liquid.
Place the potato and onion in a large bowl. Add the eggs, flour, salt, pepper and garlic powder. Stir to combine.
Pour the oil into a large pan over medium high heat. Place heaping 1/4 cup servings of the potato mixture into the pan, then flatten the scoops into pancakes.
Cook for 4-5 minutes per side or until golden brown. Repeat with the remaining potato mixture.
Serve immediately, topped with sour cream, applesauce or fresh herbs if desired.
Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 317mg | Potassium: 863mg | Fiber: 3g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 2mg