These potato pancakes are savory cakes with loads of flavor. Garlic, onions, and chives add flavor to the potatoes. The recipe is easy—just grate the potatoes and onions together, add eggs, breadcrumbs, minced garlic, and chives, and fry them to crispy perfection. I recommend a food processor to make prep quick and easy, but a box grater would also work.
Tips
- Squeeze out excess moisture to avoid a wet, soggy mixture. I use a nut straining bag, but cheesecloth or a tea towel can also work.
- Choose starchy potatoes, such as Russets or Yukon Gold. The starch helps bind the cakes.
- Use a fine grating disc or the finer side of a box grater.
- Season well. To test the mixture, take a small amount and fry it. Add more salt, pepper, and other seasonings as needed.
- Keep the potato pancakes warm in a 175 F to 200 F oven while frying subsequent batches.
- Garnish with your favorite topping. Some excellent toppings include sour cream and chives, applesauce, crème fraîche, or smoked salmon.
Potato Pancakes
Try these savory potato pancakes. They’re packed with flavor and easy to make with grated potatoes, onions, garlic, and chives. Fry to crispy perfection!
- Prep Time: 15
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Fry
Ingredients
Scale
- 4 large Russet potatoes, or Yukon Gold, about 2 pounds
- 1 small onion
- 2 large eggs, beaten
- 4 tablespoons fine dry breadcrumbs
- 2 tablespoons milk or cream
- 2 teaspoons fresh chopped chives or parsley
- 1 small clove garlic crushed and finely minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
Instructions
- Grate the potatoes and onion in a food processor with a fine shredding/grating disc.
- After grating, it’s crucial to remove as much moisture as possible from the potatoes and onions. This step ensures the perfect texture for your pancakes.
- Transfer the grated potatoes and onions to a large bowl; add the eggs, breadcrumbs, milk, chives or parsley, and garlic. Mix to blend. If the mixture is too loose, add more breadcrumbs.
- Shape the batter into 6 to 8 pancakes.
- Heat 2 tablespoons of vegetable oil over medium-high heat until it is hot but not smoking.
- Add a few pancakes to the hot oil without crowding and cook for 3 to 4 minutes on each side until golden brown and crispy.
- Transfer the pancakes to paper towels to drain while cooking the next batch.
- Serve hot with sour cream, chives, applesauce, or your favorite toppings.
