Classic Potato Pancakes are made with very finely grated Russet potatoes and onion, then fried until the edges are crisp and the centers are tender. Squeezing the excess liquid out of the potatoes is the key step here because drier potatoes brown much better in the skillet.
Why These Potato Pancakes Get Crisp
Freshly grated potatoes hold a surprising amount of water. If that liquid goes straight into the skillet, the pancakes steam instead of developing a crisp crust. Wringing the potatoes out in a clean towel makes a noticeable difference.
Russet potatoes are especially useful because their starch helps the mixture hold together once the egg and flour are added.
Ingredient Notes
- Russet potatoes: Their high starch content gives the pancakes a fluffy interior and helps the exterior crisp.
- Yellow onion: Grating it finely distributes the onion flavor throughout the potato mixture.
- Eggs: They bind the grated potato and onion together.
- Flour: Use enough to hold the mixture together without making the pancakes heavy.
- Oil: Keep a thin, even layer in the skillet and replenish it between batches when needed.
Tips for Better Potato Pancakes
- Wring the potatoes out thoroughly before mixing the batter.
- Keep the pancakes fairly thin so the centers cook before the outside gets too dark.
- Wait for a deep golden crust before flipping.
- Do not crowd the skillet. Fry in batches so the oil stays hot.
- Serve immediately after a brief drain on paper towels.
Sweet or Savory Toppings
These work in both directions. Applesauce, a light dusting of powdered sugar, or yogurt make them feel more breakfast-like, while sour cream or meat with gravy turns them into a savory side dish.
For a slightly different version with baking powder in the mixture, try my German Potato Pancakes. You can also browse more easy breakfast recipes or easy side dish recipes.
Storage and Reheating
Store leftovers in the refrigerator for up to 3 days. Reheat them in a skillet, oven, or air fryer for the best chance of restoring the crisp exterior. Avoid stacking hot pancakes in a covered container because trapped steam softens the crust.
Ingredients
- 2 1/2 pounds Russet potatoes, or another starchy potato, peeled and very finely grated
- 1 yellow onion, very finely grated
- 2 large eggs
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- Oil, for frying
How to Make Classic Potato Pancakes
- Place the grated potatoes in a clean towel and wring out as much liquid as possible.
- Add the drained potatoes to a large bowl with the grated onion, eggs, salt, and flour. Mix until evenly combined. Add a little more flour only if the mixture is too loose to hold together.
- Heat about 3 tablespoons of oil in a skillet.
- Add 1/3 to 1/2 cup portions of the potato mixture to the hot skillet and flatten slightly.
- Fry for 3 to 5 minutes per side, until golden and cooked through.
- Drain briefly on paper towels and serve hot with your preferred topping.