Sides
Potato Pancakes
Description
Amp up hash browns with easy Potato Pancakes, the goes-with-everything breakfast or dinner side that is perfectly golden brown, crispy, and exactly what you want to be eating today.
Ingredients
- 4 cups peeled and grated russet potatoes about 4 medium or 3 large
- 2 large eggs
- 4 tablespoons white whole wheat flour
- 2 teaspoons kosher salt plus a few pinches
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 3 tablespoons canola oil plus additional as needed
- Plain Greek yogurt or sour cream for serving
- Applesauce for serving, see Crockpot Applesauce and Instant Pot Applesauce
Directions
- Preheat oven to 300°F. Place an oven-safe wire rack on top of a large baking sheet and set aside.
- Place the grated potatoes on a large kitchen towel. Wring the towel over the sink to squeeze out as much liquid as possible.
- In a large bowl, use a fork to whisk the eggs until lightly beaten.
- Add the flour, 2 teaspoons salt, onion powder, and pepper. Stir to combine until no dry bits of the flour remain. The mixture will look lumpy.
- Add the potatoes. Stir gently until the potatoes are completely and evenly coated. The mixture should be very thick; if it seems runny, add more flour 1 teaspoon at a time until it does not look watery.
- In a large, deep skillet, heat the oil over medium high. The surface of the skillet should be completely covered with a thin layer (add more if needed).
- When the oil is hot enough so that when you drop a small amount of the potato mixture on the surface it sizzles, with a dry measuring cup, scoop the potato mixture by 1/4 cupfuls into the skillet, then use the back of the measuring cup to flatten each scoop slightly. Repeat with as many pancakes as will fit in your skillet with at least 1 inch of space between them. Cook on the first side until deeply golden, about 3 minutes.
- Flip and cook on the other side until golden and the pancake is cooked through, about 2 minutes more. If at any point the oil begins to smoke, turn down the heat. As soon as the pancakes finish, carefully transfer them to the wire rack, sprinkle with a little salt, and place in the oven to keep warm.
- Give the batter a stir and repeat with the remaining pancakes. Serve hot with Greek yogurt (or sour cream) and applesauce.
