Potato Pancakes

Make these classic potato pancakes for breakfast, brunch, or dinner.

Ingredient :

  • 4 large russet potatoes

  • 1 yellow onion

  • 2 eggs

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup thinly sliced scallions (optional)

  • 1/4 cup vegetable oil for frying

  • Sour cream or applesauce

Directions :

  1. Peel potatoes and onion. Insert shredding disk in a food processor (or use large holes of a box grater over a medium bowl); shred potatoes and onion.

  2. Working quickly and in batches, place shredded potatoes and onion on a clean kitchen towel, and squeeze firmly over a large bowl to remove as much liquid as possible. Carefully pour off liquid, keeping residual potato starch in bowl.

  3. Add potato-onion mixture to bowl, stir with potato starch, then add eggs, flour, salt, pepper, and scallions if using. Mix well.

  4. Heat 2 tablespoons of the oil in a large, non-stick skillet over medium. Add 2 tablespoons of potato mixture, spreading it slightly. Fry 2 to 3 minutes on each side, until pancakes are crispy and brown. Repeat with remaining potato mixture and oil.

  5. Place cooked pancakes on a paper towel to absorb excess oil. Hold cooked potato pancakes warm on a wire rack placed in a baking sheet in a 300°F oven until ready to serve. Serve with sour cream or applesauce.