Potato pancakes are a traditional side eaten in Wisconsin. Folks here in Wisconsin take their fish fry on Fridays very seriously. Fish fry potato pancakes are a side that will be served, rated, and devoured by all family members. They are easy to make!
Along with rye bread, potato salad, and baked beans. Friday night fish fry is not a low-calorie meal! I've made the potato pancakes a little healthier in this recipe by adding sweet potato. That's optional; you can use all regular potatoes too! If you have a craving for a potato side and you want a baked potato, try this baked potato in the toaster oven.
Why I love these
- Easy to make at home. The toughest part is grating the potato
- Quick to prepare and make. They take less than 30 minutes
- Family-friendly side. That means the kids love them!
- Love using leftovers with breakfast the next day.
- Kids love these as a filling snack (use applesauce as the side to keep it healthier)
- It's an inexpensive, easy recipe. This was a friend's college staple when money was low!
These are simple ingredients that are often already at home! That's part of why this is such an easy recipe and why I like it.
Potatoes. I like using russet.
Sweet Potato - just a small one to add color and make them a touch healthier
Peel and coarsely grate two russet potatoes. Use a clean but thin dishtowel and squeeze all the juice out of the potatoes. I added about a ¼ cup of sweet potato (that I had patted dry with a paper towel). It adds just a little more color and makes me feel these are a little healthier.
Add three lightly beaten eggs, 1 ½ tablespoon flour, 1 tablespoon flour, 1 tablespoon finely grated onion, and a bit of salt (1 ¼ tsp) to the potatoes.
Heat ¼ cup vegetable oil in a heavy skillet. Medium-high heat. Make sure the oil is nice and hot when you add the potato mixture.
Drop large spoonfuls of mixture into a frying pan with hot oil spread with the back of the spoon until the potato pancake is approx. ¼ inch thick. Fry until a nice golden brown on the bottom. Anywhere from 3 -5 minutes, depending on how hot your oil is.
Flip and cook the second side until brown and crisp. About another 3-5 minutes.
Some sour cream is wonderful with these. Another favorite way to serve potato pancakes is with applesauce. I have heard Worcestershire sauce is also good, although I haven't tried that myself.
How to store
These store well in the refrigerator for 3-4 days. Make sure the container is well covered, or the potato pancakes are wrapped in plastic wrap. I've also put them in plastic ziplock-type bags so I can remove a couple at a time.
Well wrapped, these would freeze well.
How to reheat
Microwaving works well. However, if you want to keep the crispy outside, they heat up really well in a frying pan with just a touch of oil.
Yes, I'm a big believer in using what you have.
In Wisconsin, it is! But you need to leave out the sweet potato. It's a Friday night fish fry staple.
Think of these as delicious, flavorful hashbrowns. I love a couple of fried eggs with these.
- 2 cups potatoes Russet - coursely grated
- ¼ cup sweet potato coursely grated
- 3 large eggs lightly beaten
- 1 ½ tablespoon flour
- 1 tablespoon onion coursely grated
- 1 ½ teaspoon salt
- ¼ cup vegetable oil for frying
- Grate two cups of potato and about ¼ cup of sweet potato
- Wrap grated russet potato in a clean tea towel and squeeze to remove as much moisture as possible. An older, thinner dishtowel works best.
- Dry grated sweet potato with a paper towel (I didn't want to stain my tea towel).
- Add eggs, grated onion and salt to potatoes and mix in.
- Sprinkle flour over the mixture and mix into the potato mixture.
- Heat oil in heavy skillet - medium high.
- Drop heaping spoonfuls of potato mixture into pan. Using back of spoon, spread to about ¼ inch thick.
- Fry for about 3-5 minutes, until golden brown on the bottom.
- Flip and fry other side to golden brown (3 - 5 minutes).
- Serve with either sour cream or apple sauce. I heard Worcestershire sauce is a good option too.
- Makes about 5-6 potato pancakes.