Recipes Potato Pancakes Be the first to rate & review! Make these classic potato pancakes for breakfast, brunch, or dinner. By Chandra Ram Chandra Ram Instagram Website Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on December 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: Matt Taylor-Gross / Food Styling by Amelia Rampe Active Time: 25 mins Total Time: 25 mins Servings: 6 Potato pancakes have long been a favorite dish at breakfast or dinner, topped with applesauce or sour cream. This potato pancake recipe leans on the savory side, but if you like yours with applesauce, simply omit the optional sliced scallions. The trick to a crispy potato pancake that holds together well is to russet potatoes, which have a high starch content. You can grate the potatoes on a box grater, or a food processor makes this recipe especially fast and easy. Don’t skip wrapping the grated potatoes in a towel and squeezing out the excess liquid; it’s key to getting the right texture. If you like, you can make these potato pancakes an hour or so before serving them; hold them on a wire rack placed in a baking sheet in a 300°F oven until you are ready to eat. Ingredients 4 large russet potatoes 1 yellow onion 2 eggs 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup thinly sliced scallions (optional) 1/4 cup vegetable oil for frying Sour cream or applesauce Directions Peel potatoes and onion. Insert shredding disk in a food processor (or use large holes of a box grater over a medium bowl); shred potatoes and onion. Working quickly and in batches, place shredded potatoes and onion on a clean kitchen towel, and squeeze firmly over a large bowl to remove as much liquid as possible. Carefully pour off liquid, keeping residual potato starch in bowl. Add potato-onion mixture to bowl, stir with potato starch, then add eggs, flour, salt, pepper, and scallions if using. Mix well. Heat 2 tablespoons of the oil in a large, non-stick skillet over medium. Add 2 tablespoons of potato mixture, spreading it slightly. Fry 2 to 3 minutes on each side, until pancakes are crispy and brown. Repeat with remaining potato mixture and oil. Place cooked pancakes on a paper towel to absorb excess oil. Hold cooked potato pancakes warm on a wire rack placed in a baking sheet in a 300°F oven until ready to serve. Serve with sour cream or applesauce. Rate it Print