Crispy Potato Pancakes

35min prep 8min cook 27min  |  Created by: Emily Wilson

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

Ingredients

  • Fresh Chives (2 Tablespoons)

  • Onions (3 Tablespoons)

  • Russet Or Baking Potatoes (1 1/2 Pounds)

  • Butter, Unsalted (2 Tablespoons)

  • Eggs, Large (1)

  • Greek Yogurt (1/2 Cup)

  • Black Pepper

  • Flour (2 Tablespoons)

  • Kosher Salt

  • Panko Breadcrumbs (1/3 Cup)

  • Apricot Jam (1/4 Cup)

  • Extra Virgin Olive Oil (2 Tablespoons)

Equipment

  • Paper Towels

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Grater

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Small

  • Peeler

  • Saute Pan, Large (12" Or Larger)

  • Whisk

Notes

  1. 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 applesauce.

    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.
     

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.
    Russet Or Baking Potatoes

  • 2

    Finely chop an onion to measure the indicated amount. Add to the potato.
    Onions

  • 3

    Finely chop chives to measure the indicated amount. Add to the potato and onion.
    Fresh Chives

Cook Steps

  • 4

    Crack the egg into a small mixing bowl and whisk to combine. Pour into the potato mixture.
    Russet Or Baking PotatoesFlourEggs, LargePanko BreadcrumbsKosher SaltBlack Pepper

  • 5

    Add flour and panko to the potato and egg mixture and season with salt and pepper. Stir to combine well.
    Russet Or Baking PotatoesFlourEggs, LargePanko BreadcrumbsKosher SaltBlack Pepper

  • 6

    Prepare a plate with layers of paper towels. Set plate near the stove for the potato pancakes.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 7

    Heat a large saute pan over medium heat. Add olive oil and butter.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 8

    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.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 9

    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.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 10

    Let the pan cool for about 3 minutes in between batches.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 11

    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.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 12

    Transfer the Greek yogurt and apricot jam to small serving dishes.
    Greek YogurtApricot Jam

  • 13

    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!

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 Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Grater

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Small

  • Peeler

  • 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.
    Russet Or Baking Potatoes

  • 2

    Finely chop an onion to measure the indicated amount. Add to the potato.
    Onions

  • 3

    Finely chop chives to measure the indicated amount. Add to the potato and onion.
    Fresh Chives

Cook Steps

  • 4

    Crack the egg into a small mixing bowl and whisk to combine. Pour into the potato mixture.
    Russet Or Baking PotatoesFlourEggs, LargePanko BreadcrumbsKosher SaltBlack Pepper

  • 5

    Add flour and panko to the potato and egg mixture and season with salt and pepper. Stir to combine well.
    Russet Or Baking PotatoesFlourEggs, LargePanko BreadcrumbsKosher SaltBlack Pepper

  • 6

    Prepare a plate with layers of paper towels. Set plate near the stove for the potato pancakes.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 7

    Heat a large saute pan over medium heat. Add olive oil and butter.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 8

    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.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 9

    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.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 10

    Let the pan cool for about 3 minutes in between batches.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 11

    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.
    Kosher SaltButter, UnsaltedExtra Virgin Olive Oil

  • 12

    Transfer the Greek yogurt and apricot jam to small serving dishes.
    Greek YogurtApricot Jam

  • 13

    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!

Crispy Potato Pancakes

35min prep: 8min cook: 27min

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

Notes:
  1. 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 applesauce.

    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.
     

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)

Equipment

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Grater
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Small
  • Peeler
  • 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!

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