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SideChef
Recipes
Potato Pancakes
Recipe

8 INGREDIENTS • 5 STEPS • 10MINS

Potato Pancakes

5.0
7 ratings
These crispy and delicious Potato Pancakes will be the star of any breakfast!
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Potato Pancakes
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
These crispy and delicious Potato Pancakes will be the star of any breakfast!
10MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
4
US / Metric
Russet Potato
1 lb
Russet Potato, peeled, freshly grated
Yellow Onion
1/2
Medium Yellow Onion, freshly grated
Garlic Powder
1/2 Tbsp
McCormick® Garlic Powder
Egg
1
Salt
3/4 tsp
Frying Oil
1/4 cup
Frying Oil
Nutrition Per Serving
VIEW ALL
Calories
225
Fat
14.2 g
Protein
3.0 g
Carbs
23.6 g
Add to plan
logo
Potato Pancakes
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Into a cold bowl of water, shred the Russet Potato (1 lb) and Yellow Onion (1/2). With your hands, squeeze the contents of the bowl and mix them around until the water is cloudy. Remove the potatoes and onion, one handful at a time, squeezing out excess water and transferring to a paper towel. Return to a dry bowl.
step 1 Into a cold bowl of water, shred the Russet Potato (1 lb) and Yellow Onion (1/2). With your hands, squeeze the contents of the bowl and mix them around until the water is cloudy. Remove the potatoes and onion, one handful at a time, squeezing out excess water and transferring to a paper towel. Return to a dry bowl.
step 2
Add All-Purpose Flour (1 1/2 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Egg (1), Salt (3/4 tsp), and Ground Black Pepper (to taste). Mix well.
step 2 Add All-Purpose Flour (1 1/2 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Egg (1), Salt (3/4 tsp), and Ground Black Pepper (to taste). Mix well.
step 3
In a frying pan over medium-high heat, warm the Frying Oil (1/4 cup). Add the potato and onion mixture in small clumps, patting down to make pancake shapes. Cook for 4 minutes.
step 3 In a frying pan over medium-high heat, warm the Frying Oil (1/4 cup). Add the potato and onion mixture in small clumps, patting down to make pancake shapes. Cook for 4 minutes.
step 4
Flip and cook for another 4 minutes, or until golden and crispy.
step 4 Flip and cook for another 4 minutes, or until golden and crispy.
step 5
Serve and enjoy!
step 5 Serve and enjoy!
Tags
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Breakfast
Dairy-Free
American
Brunch
Shellfish-Free
Vegetarian
Quick & Easy
Side Dish
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