Potato Pancakes


  • 2 cups coarsely grated russet potatoes.
  • 1/4 cup coarsely grated sweet potato
  • 3 large eggs (lightly beaten)
  • 1 1/2 Tbsp flour
  • 1 Tbsp finely grated onion
  • 1 1/2 teaspoon salt
  • 1/4 cup vegetable oil for frying


  1. Wrap grated russet potato in a clean tea towel and squeeze to remove as much moisture as possible. An older, thinner dishtowel works best.
  2. Dry grated sweet potato with a paper towel (I didn't want to stain my tea towel).
  3. Add eggs, grated onion and salt to potatoes and mix in.
  4. Sprinkle flour over the mixture and mix into the potato mixture.
  5. Heat oil in heavy skillet - medium high.
  6. Drop heaping spoonfuls of potato mixture into pan. Using back of spoon, spread to about 1/4 inch thick.
  7. Fry for about 3-5 minutes, until golden brown on the bottom.
  8. Flip and fry other side to golden brown (3 - 5 minutes).
  9. Serve with either sour cream or apple sauce. I heard Worcestershire sauce is a good option too.
  10. Makes about 5-6 potato pancakes.