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← return to Breakfast for dinner

  • Crispy Potato Pancakes

  • Prep Time 8 min

  • Cook Time 27 min

  • Total Time 35 min

  • Servings 4

  • Skill Easy

Crispy Potato Pancakes

Thin, crispy and golden brown, this is a potato dish everyone will love. Best part is it works for breakfast, lunch or dinner.

I like serving the apricot jam and Greek yogurt for a fun breakfast treat, but feel free to substitute the more traditional sour cream and apple sauce.

The panko breadcrumbs in this recipe add another subtle layer of crunch. They're delicious. They are a Japanese product, but they can be found near the Italian breadcrumbs in the grocery store.

Created by: Emily Wilson
Tags: Dairy, Onion, Wheat, Gluten, Egg, American, European, Jewish, German, Appetizer, Side Dish, Vegetables, Brunch, Kid Friendly, Dinner Party, Weeknight, Easy

Ingredients

    Produce

    • Fresh Chives
      2 Tablespoons

    • Onions
      3 Tablespoons

    • Russet Or Baking Potatoes
      1 1/2 Pounds

    Dairy & Eggs

    • Butter, Unsalted
      2 Tablespoons

    • Eggs, Large
      1

    • Greek Yogurt
      1/2 Cup

    Spice & Baking

    • Black Pepper

    • Flour
      2 Tablespoons

    • Kosher Salt

    • Panko Breadcrumbs
      1/3 Cup

    Condiments, Oils & Dressings

    • Apricot Jam
      1/4 Cup

    • Extra Virgin Olive Oil
      2 Tablespoons

Kitchen Equipment

    Kitchen Supplies

    • Paper Towels

    Appliances

    • 1 Stove Top

    Cooking Equipment

    • Chef's Knife

    • Cutting Board

    • 1 Grater

    • Measuring Cups

    • Measuring Spoons

    • 1 Mixing Bowl, Large

    • 1 Mixing Bowl, Small

    • Peeler

    • 1 Saute Pan, Large (12" Or Larger)

    • Whisk

Prep Steps

  1. Peel the potatoes, then use the wide-tooth side of a grater to shred them. Place the grated potatoes on a plate of paper towels and dry them thoroughly, squeezing out as much moisture as possible. After they are dry, put them in a large mixing bowl.
  2. Finely chop an onion to measure the indicated amount. Add to the potato.
  3. Finely chop chives to measure the indicated amount. Add to the potato and onion.

Cook Steps

  1. Crack the egg into a small mixing bowl and whisk to combine. Pour into the potato mixture.
  2. Add flour and panko to the potato and egg mixture and season with salt and pepper. Stir to combine well.
  3. Prepare a plate with layers of paper towels. Set plate near the stove for the potato pancakes.
  4. Heat a large saute pan over medium heat. Add olive oil and butter.
  5. Once butter is melted and oil is hot, scoop out about 2 tablespoons of the potato mixture and gently place it in the pan. Oil should sizzle when you add the potato mixture. Press the mixture out into a round shape about 1/4 inch thick. Add more potato pancakes, being careful not to crowd the pan. Work in batches.
  6. Cook the potato pancakes until you start to see the edges turn golden brown, about 2-3 minutes. Lift the edges to see if the first side is nicely browned. If so, flip. Cook until the other side is also golden brown, then transfer to the plate lined with paper towels. Season the pancakes with salt while they are still warm.
  7. Let the pan cool for about 3 minutes in between batches.
  8. Add more olive oil and butter to the pan before cooking a new batch. Repeat the same process with the remaining potato pancake mixture. Remember to flip them after 2-3 minutes once they are golden brown.
  9. Transfer the Greek yogurt and apricot jam to small serving dishes.
  10. Once all the potato pancakes are cooked, transfer them to a serving platter. Serve with the Greek yogurt and apricot jam on the side. Serve warm!