Easy Potato Pancakes Recipe – Crispy and Delicious
Golden, crispy on the outside and soft on the inside, these Easy Potato Pancakes are made with simple pantry ingredients and are perfect for breakfast, brunch, or as a comforting side dish. Serve them with sour cream, applesauce, or your favorite dipping sauce for an easy family favorite.
Ingredients
- 2 large Russet potatoes peeled and grated
- 1 small small onio grated
- 1 large egg lightly beaten
- 3 tbsp all-purpose flour
- 1 tsp salt or to taste
- ½ tsp black pepper
- ½ tsp garlic powder optional
- 2 tbsp fresh parsley chopped
- ⅓ cup vegetable oil for frying
Instructions
- Peel and grate the potatoes. Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Grate the onion and squeeze out any excess moisture before adding it to the potatoes.
- In a large bowl, combine the potatoes, onion, egg, flour, salt, black pepper, garlic powder, and parsley. Mix until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat until hot.
- Scoop about 1/4 cup of the potato mixture into the skillet and flatten gently with a spatula.
- Cook for about 3–4 minutes per side until golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil.
- Serve immediately with sour cream, applesauce, fresh herbs, or your favorite dipping sauce.
Notes
- Squeeze out as much moisture as possible for extra crispy pancakes.
- Use Russet potatoes for the crispiest texture.
- Fry in hot oil to achieve a golden, crunchy crust.
- Don't overcrowd the pan; cook in batches if needed.
- Leftovers reheat best in an oven or air fryer to restore crispiness.
Nutrition Facts
- Calories: 245 kcal
- Carbohydrates: 26g
- Protein: 5g
- Total Fat: 14g
- Saturated Fat: 2g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 47mg
- Sodium: 430mg
- Potassium: 610mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 120 IU
- Vitamin C: 14mg
- Calcium: 28mg
- Iron: 1.4mg