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 devored 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! In this recipe, I've made the potato pancakes a little healthier by adding sweet potato. That's totally optional, you can use all regular potato 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)
- An inexpensive easy recipe. This was a friend's college staple when money was low!
Ingredients
These are simple ingredients 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
Eggs
Flour
Onions
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
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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.
FAQs
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 fishfry staple.
Think of these as delicious, flavorful hashbrowns. I personally love a couple of fried eggs with these.
Recipe Printable
Potato Pancakes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Mary Beth @ Cupcakes and Crinoline
These look delicious! When I was growing up my Mom would make potato pancakes and they were one of my favorite dinners. I haven't had them in ages. Thanks so much for sharing.
Bluwatergal
These look so good! I'm trying these out Sunday morning 🙂 Thanks for sharing. Bwg ~~~
krclegg
I love potato pancakes so much. I can't wait to try these out. They will be perfect, I just know it.
[email protected] Freshman Cook
These look amazing, and potato pancakes are one of my favorites. Can't wait to give these a try!
momcrieff
Thank you Teri! I tried this just before I wrote the post. And, now I've made them a couple of times since. Hope you enjoy them as much as my family does!
imarancher
We made something called potato cakes which I assume is a variant of these. It is made with left over mashed potatoes (leave overnight in the fridge without a cover on them to dry them out). Then add the eggs and such for a new flavor, shape the patties and fry away. De...licious! But I like your idea even better, they would cook faster and be much less messy on the hands. And we love sweet potatoes (this is the South; Florida specifically) so that is a nice touch to this recipe. Thanks!
momcrieff
People have mentioned potato cakes to me recently. I will have to try them next time I have leftover mashed potatoes. I always hate throwing them away but no one in my house eats leftover mashed potatoes. But, I think they would eat the potato cakes! Thanks for being such a faithful reader of my blog! I read and appreciate every comment you make!!
mylifecookbook
These look wonderful! I love that you use both russet and sweet potato in your recipe. My son doesn't like sweet potatoes but I bet he would even notice! I personally would scarf up a whole plate full.
momcrieff
Be careful when you are taste testing these. I was taste testing them and ate two of them. Then I wasn't hungry for dinner! I love when I find a new recipe that everyone in the family loves!
terristeffes
My mom made potato pancakes with mashed potatoes. She added an egg, fried them up and served them with horseradish cream sauce. We gobbled those babies right up, horseradish and all!
momcrieff
Hmmmm. My husband is a horseradish fan. Maybe I'll try making the horseradish cream sauce for him. Thanks for stopping by!
This Ole Mom
I never had potato pancakes before. I liked that you mixed russet potato and sweet potato together.
momcrieff
Sometimes, it's so hard to eat healthy. That's why I sneak some healthier options into many of my recipes. Plus, I like the color of the sweet potato when you cut into the potato pancake. Thanks for visiting my site and for your comment!
shelstring
Oh, ho-ho!! Gotta try these! I get tired of the same rotation too. Can't wait for it to be warm enough to pull out the grill, but in the meantime...gotta give these winners a try! 😉
momcrieff
I hope you like them as much as we do. It is nice to change up the menu at this time of year. But, like you, I can't wait for grilling season. Soon, I hope!!
Susie from The Chelsea Project Blog
These look totally delish. My family will love! Thanks for sharing.
momcrieff
Not only did my family love these, but, they really are easy to make! Hope yours loves them too!
Meegan
I haven't ever made potato pancakes. I know it is a recipe my family would love to try. Thanks for sharing!
momcrieff
Enjoy trying this recipe! It is easy to make, with no weird ingredients.
Patti Estep
Hi Susan,
They really look delicious and I love the idea of adding some sweet potatoes in the mix.
Yum!
momcrieff
Thanks Patti!
I liked adding the sweet potato since they add some color and a little more nutrition. My kids won't normally eat sweet potatoes but they eat them in the potato pancakes!
thekimsixfix
Growing up my grandma always made potato pancakes and so your post is making me nostalgic!