Potato Pancakes

5 from 9 votes

Delicious potato pancakes. These can be made with all potato or add a little extra color and nutrition by adding some sweet potato. Leftovers are great with breakfast. Family friendly recipe!

Prep Time5

Cook Time6

Total Time11

Course: Breakfast, Side Dish

Cuisine: American

Servings: potato pancakes

Calories: 273Kcal

Author: Susan Moncrieff

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

** calorie content is actually lower since not all the oil these potato pancakes are fried in is used.

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.

Nutrition (I am not a nutritionist. These are estimates only)