Article: Potato Pancakes
Archived on 06/11/2009
Potato Pancakes
By Charlie Burke
Simple and versatile, potato pancakes appeal to everyone from kids to sophisticated diners. There are many recipes for them, and I find myself changing them according to the meal and to my mood. During the holidays, entertaining often means serving special meals such as rack of lamb, expensive cuts of beef and favorite recipes for fish and poultry. A crispy potato pancake helps elevate any of these, and with the addition of appropriate herbs it will complement any main course. Timing the cooking is easy because the pan can be pulled off the heat if finishing too soon and returned to heat up as the main course finishes. Cooking it ahead and reheating it at serving time works as well.
Adding finely chopped onions, scallions, or shallots works with any meal, but specific herbs can be added to match what is being served. I find chopped rosemary works with any lamb dish as well as with grilled swordfish. Sage goes well with pork or poultry, as would thyme, and a few tablespoons of grated parmesan adds depth to the flavor. Omit adding the onions, herbs and cheese if you wish. It is hard to go wrong, so experiment and find your own preferences.
Choose baking potatoes, russet or any starchy variety, locally grown of course. Some recipes call for mixing an egg which helps hold the pancake together, but we usually omit it, finding the potato starch is sufficient if excess water is removed. If the pancake comes apart when it is turned, it is easily reformed in the pan by pressing with a spatula. Although I've made them in a stainless steel frying pan, using a non- stick pan makes it easier to turn or remove the pancake.
Four servings as a side dish:
Ingredients
- 4 medium potatoes, peeled
- 1 egg, beaten (optional)
- Salt and freshly ground pepper
- 1-2 tablespoons finely chopped onion, shallot or scallion
- 1 1/2 tablespoon fresh herbs or 1 generous teaspoon dry (optional)
- 2 tablespoons grated parmesan or other dry cheese (optional)
Directions
Grate potatoes on the coarse side of a four-sided grater onto a clean kitchen towel. Pull the corners together and twist the towel tightly to remove as much water as possible from the potatoes (sometimes a surprising volume). In a bowl, add salt and pepper to taste and mix. Add egg and your choice of other ingredients, if using, and mix well.
Heat a medium frying pan, preferably with sloping sides, over low to moderate heat. Film the heated pan with olive oil and add potatoes, pressing them to form an even pancake which should be approximately 3/4 inch thick. Adjust heat so that browning occurs slowly, permitting the inside to cook. When the bottom is nicely browned (lift an edge to see), shake the pan to loosen the pancake, remove from the heat and place an inverted plate over the pan. Turn the pancake out onto the plate, add a small amount of oil to the pan and slide the pancake back to continue cooking. Continue cooking until the second side is well browned and the inside is done (use a knife to make a small slit to check). If it is done before the rest of the meal, pull it off the heat and reheat just before serving.
This easily prepared and versatile side can be served under, atop or beside the meat or fish, adding flavor and visual appeal to your presentation. It is also a great way to get the kids to eat potatoes!
An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit http://www.TheHeartofNewEngland.com
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Recipe: Potato Pancakes
Archived on 09/14/2009
Ingredients:
- 3 large potatoes, peeled and grated
- 2 onions, grated
- 2 Tbsp. flour
- 2 eggs, beaten
- 1 tsp. salt
- 1/4 tsp. pepper
- Crisco or lard for frying (use solid shortening)
Directions:
Mix the grated potatoes and onion; drain off excess moisture. Stir in the flour, eggs, salt and pepper. Drop by tablespoonfuls into not too deep hot fat. Brown and turn; drain on paper towels. Serves 6.
By Robin from Washington, IA
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Tip: For Better Potato Pancakes
Archived on 07/21/2009
When making them, instead of putting flour, into the potato mixture, put in potato flakes, from Hungry Jack or any instant potato product.
Hope this works well for you.
By Jo-Ann
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Recipe: Potato Pancakes
Archived on 07/21/2009
Ingredients
- 6 medium potatoes
- 3 eggs
- 6 Tbsp. flour
- 1/2 onion, grated
- salt and pepper, to taste
- dash garlic
- oil
- butter
Directions
Grate potatoes, and add the eggs, flour, onion, salt, pepper and garlic. In skillet, heat oil and butter until hot. Shape mixture into patties and fry in the hot oil.
By Robin from Washington, IA
Feedback:
RE: Potato Pancakes
Does it matter if you use white or red potatoes? Thanks (06/12/2009)
By Sandi1128
RE: Potato Pancakes
When I was growing up mom made those but she used left over mashed potatoes and all of the other same ingredients. They probably looked a little different but they sure was good! (06/12/2009)
By notwrong
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Recipe: Potato Pancakes
Archived on 06/11/2009
Ingredients
- Oil
- 3 cups peeled potatoes (shredded)
- 1/2 cup onion (finely chopped)
- 2 Tbsp. flour
- 3 eggs (beaten)
- 1 tsp. salt
- 1/8 tsp. pepper
Directions
Heat 1/4 inch oil in heavy skillet over medium heat. Place shredded potatoes in a clean cloth; squeeze to remove excess moisture. In medium bowl, combine potatoes and all remaining ingredients. Using about 1/3 cup mixture, form very thin pancake patties 3 to 4 inches in diameter. Fry 2 to 3 minutes on each side of until lightly browned. Drain on paper towels. Serve immediately. Makes 8 pancakes.
By Robin
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Recipe: Potato Pancakes
Archived on 06/11/2009
Ingredients
- 4 medium potatoes, peeled, grated
- 2/3 cup milk
- 4 Tbsp. flour
- 2 eggs
- 3/4 tsp. salt
- vegetable oil
Directions
Pour milk into mixing bowl. If there is too much water in potatoes, drain off some. Add potato to milk and stir in flour, one Tbsp. at a time. Break eggs into mixture and blend thoroughly. Add salt. Heat enough oil in skillet or on griddle to cover surface generously. When moderately hot, pour about 1/4 cup potato batter into skillet and spread evenly about 1/4 inch thick. Cook until lightly browned and crisp. Turn and brown other side. Reduce heat and cook remaining batter, adding oil to skillet as necessary.
By Robin from Washington, IA
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Recipe: Potato Pancakes
Archived on 06/11/2009
Ingredients
- 2 eggs
- 1/2 small onion
- 1 tsp. salt
- pepper
- sprinkle of garlic powder
- 2 Tbsp. flour
- 3 large potatoes, cut and peeled small
Directions
Heat oil in frying pan before cooking. Mix all ingredients in a bowl and then blend together well (In a blender or food processor). Fry on medium heat until crispy. Only flip once. (LIKE PANCAKES!)
By Jessica from Michigan
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Request: Looking For Potato Pancake Recipe
Archived on 07/21/2009
Does anyone have a recipe for mashed potato pancakes? My mother made the best ones on the planet but she passed away before I could get the recipe. All I remember is that she put in an egg, salt and pepper. I tried adding flour but then the pancakes tasted like flour. She was from England, in case that makes a difference.
Michigandertroll from Port Huron, Michigan
Feedback:
RE: Looking For Potato Pancake Recipe
When I make mine I make sure the mashed potatoes are cold. I add one egg(beaten), salt, pepper and onion powder to taste. Then I lightly flour each pancake before putting in the pan. It can be messy if the taters aren't cold. Good Luck. (06/06/2008)
By Ellie
RE: Looking For Potato Pancake Recipe
Hello I have never made them but watched my mother in law make hers which were really good. All she did was grate the potatoes with a special grater, add salt and pepper to taste and then form them and fry them immediately. If you let them sit after you form each one while you grate more they will turn brown and taste nasty, so it's best to fry them right away till they are a golden brown. Let them sit on layers of towel paper to drain any excess oil. I hope that helps you and enjoy! (06/10/2008)
By candleglows
RE: Looking For Potato Pancake Recipe
I use 2 cups of mashed potatoes that are all ready seasoned, 1 egg, grated onion, 1/2 teaspoon of baking powder. Mix and pat into cakes, dip into flour and fry in a little oil (I use bacon grease, I know not the best thing but they do taste good). (06/10/2008)
By scott E.
RE: Looking For Potato Pancake Recipe
I have a recipe that a German lady gave to me. It's easy. Grate a raw potato. Add finely chopped onion. Eggs to bind with, a little flour add salt and pepper. Mix it all together drop by the spoon into a greased pan and fry it turning it over to do other side.
You have to judge this as to how much it will make, as it depends on the size of the potatoes. I serve mine with fried eggs and ketchup. Hope you enjoy them. (07/02/2008)
By Margaret, TX
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