Crispy Golden Potato Pancakes: The Ultimate Easy Homemade Recipe
There’s nothing quite like the satisfying crunch of a perfectly pan-fried potato pancake. Golden brown, irresistibly crispy on the outside, and tender on the inside, these humble potato cakes are a versatile addition to any meal. Whether you’re looking for a delightful breakfast side, a savory lunch accompaniment, or a comforting dinner addition, this easy-to-follow recipe promises perfection every time. Get ready to impress your family and friends with these incredibly simple yet profoundly delicious homemade potato pancakes!
Why This Potato Pancake Recipe Is a Must-Try
Our recipe for crispy potato pancakes stands out because it focuses on a few key techniques that guarantee maximum crispness and incredible flavor. By using coarsely grated potatoes and onions, we ensure a delightful texture that crisps up beautifully when pan-fried. The simple binding agents – a touch of flour and an egg – hold everything together without making the pancakes heavy or gummy. Seasoned perfectly with just salt and pepper, these savory delights are cooked right on your stovetop, achieving that coveted golden-brown perfection.
These potato pancakes are incredibly versatile. They make a fantastic savory side dish, complementing everything from a hearty crockpot beef stew to roasted chicken, grilled salmon, or even a classic breakfast spread. We particularly love them alongside our beef stew, where their crisp texture provides a wonderful contrast to the tender meat and rich sauce. They can be enjoyed simply with a dollop of sour cream and a sprinkle of fresh herbs, or dressed up with various toppings for a more elaborate meal. The simplicity of the ingredients combined with foolproof preparation makes this a go-to recipe for any home cook.
Essential Ingredients for Your Perfect Potato Pancakes
Gathering your ingredients is the first step to creating these delightful potato pancakes. You’ll find all precise measurements, a full list of ingredients, and detailed instructions in the printable recipe card located at the end of this post. For now, here’s a look at what you’ll need to make these golden-brown beauties.
Ingredient Spotlight & Smart Substitutions
POTATOES – The star of the show! For potato pancakes, the type of potato you choose can significantly impact the final texture. We prefer starchy varieties like Yukon Gold or Russet potatoes (also known as baking potatoes). Yukon Golds offer a slightly creamier interior with a golden hue, while Russets are known for their high starch content, which contributes to an incredibly crispy exterior. Whichever you choose, the crucial step is to remove as much excess liquid from your grated potatoes as possible before frying. This is the secret to achieving that coveted crispiness, preventing your pancakes from becoming soggy.
ADDITIONS – Beyond potatoes, a few other simple ingredients bring these pancakes to life.
- Egg: Acts as the primary binding agent, helping to hold the grated potatoes and other ingredients together so they don’t fall apart in the pan.
- Onion: Finely grated onion provides a pungent, savory depth of flavor that complements the potatoes beautifully. It’s an essential aromatic for traditional potato pancakes.
- All-Purpose Flour: A small amount of flour contributes to the structure and, more importantly, helps create that lovely, desirable crunch when fried.
- Salt and Pepper: These basic seasonings enhance all the other flavors. Feel free to adjust the amounts to your taste.
Seasoning & Flavor Boosters: Don’t hesitate to personalize your potato pancakes! A pinch of garlic powder or onion powder can deepen the savory notes. For a touch of heat, try a dash of cayenne pepper. Freshly chopped chives or parsley mixed into the batter add a fresh, herbaceous element. Some people enjoy a hint of nutmeg for a subtle, earthy warmth, especially if serving with applesauce. Experiment to find your perfect flavor profile!
Cooking Fat: We recommend a combination of vegetable oil and unsalted butter. The vegetable oil provides a high smoke point for effective frying, while the butter adds a rich, nutty flavor and contributes to the golden-brown crust.
How to Make the Crispiest Potato Pancakes: Step-by-Step
These step-by-step photos and instructions are designed to help you visualize each stage of the recipe. For a printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this page.
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Prepare the Potatoes and Onions: Begin by coarsely grating your chosen potatoes and the peeled onion. You can use a box grater for this, opting for the larger holes, or a food processor with a grating attachment for quicker work. Once grated, immediately transfer the mixture into a colander placed in your sink. Allow it to drain of excess liquid for at least 30 minutes. This step is absolutely critical for crispy potato pancakes. To further aid in moisture removal, use a clean paper towel or a clean kitchen towel to firmly press down on the grated mixture, squeezing out as much liquid as possible. The drier your potato mixture, the crispier your pancakes will be.
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Combine the Ingredients: Transfer the thoroughly drained potato and onion mixture to a large mixing bowl. Add the flour, egg, salt, and pepper. Using your hands or a sturdy spoon, mix all ingredients thoroughly until everything is well combined and the potatoes are evenly coated. Be sure to mix well, but avoid overworking the mixture, as this can make the potatoes release more starch.
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Heat and Fry: Heat a 12-inch skillet over medium-low heat. Add 1 Tablespoon of vegetable oil and 1 Tablespoon of unsalted butter to the skillet. Allow the butter to melt and the oil to shimmer, indicating it’s hot enough. Using a 1/4 cup measuring scoop, portion out the potato mixture and gently form it into loose patties, about 1/4 inch in thickness. Avoid making them too thick, as thinner patties cook more evenly and crisp up better. Place the patties into the hot skillet, ensuring not to overcrowd the pan. Fry for approximately 4 minutes on each side, or until they are beautifully golden brown and crispy.
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Fry in Batches: Depending on the size of your skillet, you will likely need to work in three batches to cook all the potato pancake mixture. Add fresh oil and butter (1 tablespoon of each) to the pan before starting each new batch to maintain proper cooking temperature and flavor. This also helps ensure consistent crispiness across all your pancakes.
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Keep Warm: As you finish each batch, transfer the cooked potato pancakes to a baking sheet lined with paper towels. Keep them warm in an oven set to 200°F (95°C) or on the “warm” setting. This helps maintain their crispness while you finish frying the remaining batches. Remember, do not stack the cooked pancakes directly on top of each other, as this can trap steam and lead to sogginess.
Frequently Asked Questions & Expert Tips for Success
While I haven’t personally tested this recipe with frozen shredded hash browns, it should be possible with a few modifications. The most important step will be to thaw the hash browns completely first. Once thawed, you must meticulously press out all excess moisture using paper towels or a clean kitchen towel. Frozen hash browns contain a lot of water, and removing it is crucial for achieving that crispy texture we’re aiming for. Little moisture equals super crispy pancakes!
To ensure your potato pancakes remain delightfully crispy even after cooking, avoid stacking them. Instead, as each batch finishes frying, transfer them in a single layer to a wire rack set over a baking sheet. Place this baking sheet in an oven preheated to a low temperature, around 200°F (95°C), or on the “warm” setting. This keeps them warm without steaming, preserving their crunch until you’re ready to serve. Another crucial tip is to ensure your grated potatoes are as dry as possible before mixing. Excess moisture is the enemy of crispiness!
For the best texture, a coarse grater is recommended. A standard box grater with large holes works perfectly. You can also use a food processor with a grating disk, which is much faster, especially if you’re making a large batch. The goal is a coarse shred, not a fine mash, to create distinct strands that crisp up individually.
It’s generally best to cook potato pancakes immediately after mixing the ingredients. Grated potatoes can oxidize and turn brown quickly once exposed to air. If you must prepare ahead, you can grate and drain the potatoes, then store them submerged in cold water in the refrigerator for up to a few hours. Make sure to drain and press them thoroughly again before mixing with the other ingredients. However, for optimal freshness and crispness, mix and fry on the same day.
The best way to revive leftover potato pancakes and restore their crispness is in a skillet or oven. Reheat them in a lightly oiled skillet over medium heat for a few minutes per side until heated through and crispy. Alternatively, you can bake them on a baking sheet at 375°F (190°C) for about 8-10 minutes, flipping halfway. Avoid the microwave, as it will make them soggy.
Delicious Ways to Serve Your Crispy Potato Pancakes
Potato pancakes are incredibly versatile, making them a fantastic addition to almost any meal of the day. Their savory, crispy nature allows them to pair beautifully with a wide array of flavors and dishes, transforming a simple side into a star. Here are some serving suggestions to inspire you:
- Classic Savory Toppings: The most traditional way to enjoy potato pancakes is with a generous dollop of cool, tangy sour cream and a sprinkle of fresh, finely chopped chives or green onions. This combination provides a delightful contrast to the warm, crispy pancake.
- Sweet & Savory Pairings: For a popular sweet and savory experience, serve them alongside warm applesauce. The sweetness of the applesauce balances the savory potato perfectly, a beloved combination in many cultures.
- Hearty Breakfast or Brunch: Elevate your breakfast! Serve potato pancakes with fried or poached eggs, crispy bacon, sausage, or even smoked salmon. A dollop of crème fraîche or plain Greek yogurt can replace sour cream for a lighter touch.
- Dinner Side Dish: These potato cakes are an excellent accompaniment to a variety of main courses. Pair them with a comforting roast beef, tender grilled chicken, flaky baked salmon, or a rich pot roast. They are particularly wonderful with our crockpot beef stew, soaking up all the delicious juices.
- Make it a Meal: Turn them into the main event! Top your potato pancakes with savory additions like slow-cooked pulled pork, caramelized onions, sautéed mushrooms, or a sprinkle of shredded cheese that melts delightfully. A side salad can complete this satisfying meal.
- Global Inspirations: Embrace their versatility by trying different cultural pairings. In some traditions, they are served with sauerkraut, pickled herring, or goulash. Don’t be afraid to experiment with your favorite international flavors!
More Irresistible Potato Recipes You’ll Love
If you love potatoes as much as we do, you’re in for a treat! From creamy casseroles to hearty salads, there’s a potato recipe for every occasion. Here are some more of our favorite potato dishes that we think you’ll enjoy:
- Creamy Au Gratin Potatoes
- Classic German Potato Salad
- Cheesy Bacon Chive Twice Baked Potatoes
- Effortless Crockpot Mashed Potatoes
- Hearty Loaded Mashed Potato Casserole
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes, so you never miss out on delicious inspiration!
Crispy Homemade Potato Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 lb Yukon Gold potatoes or russet, coarsely grated and thoroughly drained
- 1 medium onion peeled and coarsely grated, thoroughly drained
- 1 cup all-purpose flour
- 1 large egg
- 2 tsp salt
- 1 tsp pepper
- 3 Tbsp vegetable oil
- 3 Tbsp unsalted butter
Things You’ll Need
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Large skillet (12-inch cast iron or non-stick recommended)
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Coarse cheese grater or food processor with grating attachment
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Colander
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Large mixing bowl
Before You Begin
- Use whatever potatoes you would like for these potato pancakes, though Yukon Gold or Russet varieties are highly recommended for their texture.
- Ensure you wash and thoroughly clean the potato skin. For Yukon Gold potatoes, the skin is often very clean and thin, making it easy and delicious to leave on for added nutrients and rustic charm. If using Russets, you may choose to peel them for a smoother texture, but it’s not strictly necessary.
- The most critical step for truly crispy potato pancakes is the thorough removal of excess moisture from the grated potatoes and onions. Don’t rush this step!
Instructions
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Coarsely grate the potatoes and onion. Place the grated mixture into a colander set in the sink and allow it to drain of excess liquid for about 30 minutes. For optimal crispiness, use a paper towel or clean kitchen towel to press out any remaining excess liquid as needed until the mixture is as dry as possible.
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To a large bowl, add the thoroughly dried potatoes and onion, along with the flour, egg, salt, and pepper. Mix all ingredients thoroughly, ensuring the potatoes are evenly coated with the binder and seasonings.
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Heat a 12-inch skillet over medium-low heat. Add 1 Tablespoon of vegetable oil and 1 Tablespoon of unsalted butter. Once the butter is melted and shimmering, use a 1/4 cup measuring scoop to form loose patties, approximately 1/4 inch thick. Fry the patties in batches for about 4 minutes on each side until they turn golden brown and are wonderfully crispy.
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Repeat the frying process in three batches, adding 1 Tablespoon of fresh oil and 1 Tablespoon of butter to the skillet before each new batch to maintain adequate fat and flavor.
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To keep previous batches warm and crunchy while you finish cooking, place the finished potato pancakes in a single layer on a wire rack over a baking sheet. Transfer them to an oven set to “warm” or 200°F (95°C). Avoid stacking them to prevent sogginess.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.