Potato Pancakes


  • 3 LBS of Potatoes
  • 2 Eggs
  • 3 TBS Flour
  • Salt
  • Pepper
  • 1 Onion
  • Oil


  1. Peel and shred the potatoes-a food processor makes this much easier, although of course a hand grater works. Squeeze as much liquid as you can out of the shredded potato.
  2. Shred or mince the onion.
  3. Mix potato, onion, beaten eggs, and flour.
  4. Season with salt and pepper.
  5. Fry in about a half inch of hot oil until golden on each side-approx 2-3 min each side.
  6. Drain before serving. Can be kept warm in the oven.


  1. This recipe makes a lot of pancakes. Personally I don't think they reheat very well-so if you don't think you are going to eat that many, I'd suggest halving the recipe.
  2. The trick here is to get the potato cooked all the way through. I find personally that a med-high heat seems to do better with that-as well as a fine shred on the potato. You don't want it to be golden and crispy on the outside & raw on the inside. Blech.
  3. Smaller Pancakes will cook better. Try starting with heaping tablespoons and then flattening them out with the spatula.
  4. Potato flesh turns from white to a nasty brown as it oxidizes. If you are not going to use the shredded potato right away, just cover them with lightly salted water. Of course when you drain make sure you squeeze out the liquid extra well before adding to the onion, egg etc.
  5. Traditional "toppings" are applesauce, sour cream or ketchup.


  1. Use a mix of sweet potato & regular potato.
  2. Add shredded carrots for color & flavor.
  3. Have left over mashed potato? Mix that in as well.
  4. Season with other spices. Old bay seasoning or Cajun seasoning would give a completely different flare