Old-Fashioned Potato Pancakes from Grandma’s Kitchen

A treasured family recipe that’s crispy on the outside, tender inside, and full of old-fashioned flavor.

Some recipes are more than just something to cook.  They are little pieces of family history. These potato pancakes are one of those recipes for me.

My grandmother used to make potato pancakes often at her house. The recipe originally came from her mother's family, who were of German descent,  and has been passed down through the generations. Every time I make them, I think of those family meals and the recipes that have been lovingly handed down from one generation to the next.

These potato pancakes are simple, made with ingredients that are easy to find, but the results are delicious. The outside becomes golden brown and crispy while the shredded potatoes inside stay tender and flavorful. Finely chopped onion and a little garlic add just the right amount of savory flavor.

They make a wonderful side dish, breakfast, or simple meal when you want something comforting and satisfying.

Ingredients: 

6 medium russet potatoes, peeled and shredded
1 onion, finely chopped
2 eggs, beaten
2 Tbs. flour
1/2 to 1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp.baking powder
1/4 c. butter or olive oil, or as needed for frying

Directions:

Use a food processor or box grater to shred the peeled potatoes.

Place the shredded potatoes in a large bowl of ice-cold water. Let them soak for 10 to 30 minutes.

Drain the potatoes in a colander. Rinse them with fresh cold water until the water runs mostly clear.

Using your hands, gently press or squeeze out the excess water. Transfer the shredded potatoes to a clean, lint-free kitchen towel or several layers of paper towels. Wrap and squeeze or press the potatoes until they are as dry as possible.

In a large bowl, beat the eggs until light and slightly frothy. Add the flour, garlic powder, onion powder, salt, pepper, and baking powder. Stir until well combined.

Stir the shredded potatoes and finely chopped onion into the egg mixture until everything is evenly coated.
Heat the skillet. Heat a large cast-iron skillet over medium heat. Add the butter or olive oil and heat until hot but not smoking.

Drop heaping tablespoons of the potato mixture into the hot butter or oil, leaving a little space between each pancake. Flatten each one slightly with the back of a spatula.

Cook for about 3 minutes on each side, or until the pancakes are golden brown and crispy on the outside and the potatoes are tender inside. Work in batches if necessary, adding more butter or oil as needed.

Transfer the cooked potato pancakes to a paper towel-lined plate to drain briefly. Serve hot and enjoy!

Tips for Best Success:

• Dry the potatoes well. This is one of the most important steps. Excess moisture can make the pancakes difficult to crisp and may cause the oil to splatter.
• Don't overcrowd the skillet. Cooking too many pancakes at once can lower the temperature of the pan and prevent them from getting properly crispy.
• Flatten them evenly. Keeping the pancakes fairly thin helps the outside become crisp while allowing the potato mixture to cook through.
• Wait for the oil to heat. The butter or oil should be hot before adding the potato mixture, but it should not be smoking.
• Use medium heat. If the skillet is too hot, the outside can brown before the potatoes inside are tender.
• Don't flip too soon. Allow the first side to become golden and set before turning the pancakes.
• Keep cooked pancakes warm. If you're making several batches, place the finished pancakes on a baking sheet in a warm oven while you finish cooking.

Variations and Substitutions:

• Add more onion: If you love onion, increase the amount slightly for a stronger onion flavor. 
• Fresh garlic: Substitute 1 small clove of finely minced garlic for some or all of the garlic powder. 
•  Cheesy potato pancakes: Add a little shredded cheddar cheese, Parmesan, or a combination of your favorite cheeses to the mixture for a cheesy variation. 
• Green onions: Substitute chopped green onions for some of the regular onion.
• Oil instead of butter: Olive oil works well for frying. You can also use another cooking oil suitable for frying.
• Add herbs: A little chopped fresh parsley, chives, or dill can add a fresh flavor.

Serving Suggestions:

These potato pancakes are delicious served hot as a side dish alongside:

• Fried or scrambled eggs
• Bacon or sausage
• Ham
• Roast chicken
• Pork chops
• Meatloaf
• Roasted vegetables

For a classic touch, serve them with sour cream or applesauce.

They also make a tasty breakfast or light lunch with a fried egg on top.

How to Store:

• Refrigerator:  Allow leftover potato pancakes to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Freezing:  For longer storage, freeze the cooled pancakes in a single layer until firm. Transfer them to a freezer-safe container or freezer bag, placing parchment paper between layers if desired.
• Reheating:  To reheat, use a skillet, oven, toaster oven, or air fryer. Reheating them uncovered helps bring back some of their crispy texture. Avoid relying on the microwave if you want them to remain crisp.

Frequently Asked Questions:

Why do I need to soak the shredded potatoes?
Soaking helps remove some of the surface starch from the potatoes. Rinsing them afterward can help produce potato pancakes with a crispier texture.

Why are my potato pancakes falling apart?
The potatoes may contain too much moisture, or the mixture may not have enough binding. Be sure to squeeze the shredded potatoes very dry before adding them to the egg mixture.

Can I shred the potatoes ahead of time?
For the best texture, shred and prepare the potatoes shortly before cooking. If you need to prepare them ahead, keep them properly refrigerated and squeeze out excess moisture again before mixing.

Can I use another type of potato?
Russet potatoes work especially well because their higher starch content helps create crispy potato pancakes. Other potatoes can be used, but the texture may be somewhat different.

Can I make the pancakes larger?
Yes. You can make larger potato pancakes, but they may need additional cooking time. Keeping them relatively thin will help them cook evenly.

How do I keep potato pancakes crispy?
Place cooked pancakes on a wire rack rather than stacking them directly on top of one another. If you're cooking several batches, keep them warm in a low oven until ready to serve.

Can I use oil instead of butter?
Absolutely. The original recipe gives you the choice of butter or olive oil. Either can be used for frying.