Golden and crunchy on the outside, soft and cheesy in the center, these potato pancakes are an easy comfort-food recipe made with simple ingredients. They are perfect for breakfast, brunch, lunch, or as a savory side dish served with sour cream, applesauce, or your favorite dipping sauce.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 8–10 potato pancakes
Ingredients
- 4 medium russet potatoes, about 2 pounds
- 1 small yellow onion
- 2 large eggs
- 1 cup shredded cheddar cheese
- ⅓ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt, plus more for serving
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley or green onions
- Vegetable oil, canola oil, or avocado oil for frying
- Butter for serving, optional
For Serving
- Sour cream
- Applesauce
- Chopped green onions
- Fresh parsley
- Hot sauce
Instructions
1. Prepare the potatoes
Peel the potatoes and grate them using the large holes of a box grater or the shredding attachment of a food processor.
Grate the onion into the same bowl. The onion adds flavor and also helps prevent the potatoes from turning brown too quickly.
2. Remove the excess moisture
Transfer the grated potatoes and onion to a clean kitchen towel or several layers of cheesecloth. Gather the towel around the mixture and squeeze firmly over the sink until as much liquid as possible has been removed.
This step is essential. Excess moisture can make the pancakes soft and prevent them from becoming crispy.
Allow the liquid collected in the bowl to sit for a minute. Carefully pour off the water. A layer of natural potato starch may remain at the bottom. Add this starch back to the potato mixture for extra crispiness.
3. Make the potato mixture
Place the drained potatoes and onion in a large mixing bowl.
Add the eggs, shredded cheddar cheese, flour, cornstarch, garlic powder, onion powder, salt, black pepper, and chopped parsley.
Mix until everything is evenly combined. The mixture should hold together when pressed with a spoon. Add another tablespoon of flour if it appears overly wet.
4. Heat the oil
Pour enough oil into a large skillet to lightly cover the bottom. Heat it over medium to medium-high heat.
To test the oil, drop a tiny amount of potato mixture into the skillet. It should begin sizzling immediately without burning.
5. Shape and fry the pancakes
Scoop approximately ¼ cup of the potato mixture into the hot skillet. Gently flatten it with the back of a spoon to form a pancake about ½ inch thick.
Do not overcrowd the skillet. Cook only three or four pancakes at a time, depending on the size of your pan.
Fry for 3–5 minutes on the first side, or until the bottom is deep golden brown and crisp.
Carefully flip each pancake and cook for another 3–4 minutes, until golden on the second side and fully cooked in the center.
6. Drain and season
Transfer the cooked potato pancakes to a plate lined with paper towels or to a wire rack placed over a baking sheet.
Immediately sprinkle them with a small amount of salt. Continue cooking the remaining mixture, adding more oil to the skillet as needed.
7. Serve
Serve the potato pancakes warm while the edges are still crispy. Top them with butter, sour cream, chopped green onions, or fresh parsley.
Tips for Extra-Crispy Potato Pancakes
Use starchy potatoes: Russet potatoes produce crispier pancakes than waxy potatoes.
Squeeze thoroughly: Removing as much water as possible is the most important step for achieving a crunchy texture.
Keep the pancakes thin: Thick pancakes may brown before the potatoes cook through. Flatten them evenly for the best result.
Cook in properly heated oil: Oil that is not hot enough will make the pancakes absorb grease. Oil that is too hot may burn the outside.
Do not overcrowd the pan: Leaving space between the pancakes helps maintain the oil temperature and allows the edges to crisp.
Serve immediately: Potato pancakes are at their crispiest just after frying.
Variations
Loaded Potato Pancakes
Add cooked crumbled bacon, extra cheddar cheese, and finely chopped green onions to the mixture.
Spicy Potato Pancakes
Add ½ teaspoon of smoked paprika, a pinch of cayenne pepper, or finely chopped jalapeño.
Herb and Garlic Pancakes
Add fresh dill, parsley, chives, and one finely minced garlic clove.
Gluten-Free Version
Replace the all-purpose flour with a gluten-free flour blend, rice flour, or additional cornstarch.
Storage
Allow leftover pancakes to cool completely before placing them in an airtight container. Refrigerate for up to three days.
Place parchment paper between the layers to prevent them from sticking together.
Reheating
For the crispiest results, reheat the pancakes in an oven or air fryer.
Oven: Bake at 400°F or 200°C for 8–10 minutes, flipping halfway through.
Air fryer: Heat at 375°F or 190°C for 4–6 minutes.
Avoid reheating them in the microwave when possible, as this can make them soft.
Freezing Instructions
Arrange the cooked and cooled pancakes in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag or container.
Freeze for up to two months. Reheat directly from frozen in a 400°F or 200°C oven for approximately 12–15 minutes.
Frequently Asked Questions
Why are my potato pancakes falling apart?
The mixture may contain too much moisture or not enough binding ingredients. Squeeze the potatoes thoroughly and make sure the eggs and flour are evenly incorporated.
Can I prepare the mixture ahead of time?
It is best to cook the mixture soon after preparing it because grated potatoes can release more moisture and change color. The cooked pancakes can be made ahead and reheated before serving.
What cheese works best?
Cheddar gives the pancakes a rich, savory flavor. Mozzarella, Monterey Jack, Gruyère, or a combination of cheeses can also be used.
What can I serve with potato pancakes?
They pair well with sour cream, applesauce, fried eggs, smoked salmon, grilled chicken, roasted vegetables, or a fresh green salad.
