The Easiest Potato Pancakes
- MAKES
- 10
- COOK TIME
- 15 Min
We took all the work out of Grandma’s old-fashioned potato pancakes, without sacrificing the taste or crispy-crunchy texture. The secret is, rather than grating the potatoes by hand, we start off with refrigerated ones. This means we get the old-world flavor, without all the old-work work.
What You'll Need
- 1 (20-ounce) package refrigerated shredded potatoes
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup vegetabe oil
- Sour cream for garnish
What to Do
- In a large bowl, combine potatoes and egg; mix well. Add flour, onion powder, salt, and pepper; mix until thoroughly combined. Measure out a heaping 1/4 cup of potato mixture and form it into a patty. Place on a platter. Repeat with remaining mixture.
- In a large skillet over medium heat, heat oil until hot but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm with a dollop of sour cream.
Test Kitchen Tip
These also taste great topped with applesauce or with a sprinkle of cheddar cheese and bacon bits.
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