A Family Builds a Homestead in the Rain

Simple Potato Pancakes

This is a great morning treat to mix up the eggs-and-toast routine. If you’re like us, the ingredients are always on-hand. Crispy, golden potato pancakes are one of my very favorite things, and when they’re served with homemade applesauce, there’s nothing like them.

Potato Pancakes

Serve these hot cakes with apple sauce, sour cream, or hot sauce. Figure about one medium-sized potato per person.

3 medium russet potatoes, peeled

1/2 yellow onion, peeled and trimmed but root attached

1 egg, lightly beaten

1/2 cup flour

salt and pepper

vegetable oil or other neutral oil with a high smoke-point, such as avocado oil

Grate potatoes into a bowl of cold water. Rinse and drain several times until the milky starch is removed and the water comes out clear. The potatoes should be bright white with no pink tinge caused by starch.

Holding the onion’s root, grate it into the bowl over the drained potatoes. Dump the contents over a clean flour sack towel, cheese cloth or dish towel, bring the corners together and ring out all liquid thoroughly. Return to the bowl.

Add egg, flour, and plenty of salt and pepper. Mix well with a fork, removing any potato from the fork tines whenever a mass forms.

In a large skillet, heat about a 1/4-inch depth of oil over medium-high. Using your hands, mound medium handfuls of the potato mixture into the oil, leaving plenty of space between each mound. Use a fork to gently form each mound into a circle, about 1/2 to 3/4-inch thick. Gently shake the pan to keep the cakes from sticking. Cook until the bottom edges are deep golden brown, about 5 minutes. Turn over and brown the other side, about 3 or 4 minutes. Move to a paper towel to drain for 30 seconds or a minute. Serve hot.

Similar posts
  • Braised Greens in Spicy Broth My husband and I share (and sometimes fight over) the meal-cooking duties in our home– he’s the wildly talented cook, really– but there’s one dish in particular that brings me to the stove most often. It’s a household favorite that evolved from classic Southern collard greens, though I often use kale, chard, or dandelion. We [...]
  • Canning Blackberry Jam Without Pectin We’ve been eating wild berries everyday for weeks, but now that blackberry season is in full swing, picking is getting more serious. In the intense dry heat, many of the blackberries are small and firm, but their flavor is intense when cooked. The aroma of simmering jam in the kitchen is intoxicating. Many blackberry jam [...]
  • Cucumber Salad with Corn, Feta and Herbs At the height of summer, on long days of working and playing outside, nothing is better than a refreshing garden-fresh salad. The lemon cucumbers that have been ripening back-to-back on our vines are deserving of better than a humble supporting role. We’ve enjoyed plenty sliced with a pinch of salt. As a basis of a more substantial [...]
  • 17 Tips for Easy Homemade Broth Chicken, vegetable, and other broths are some of the most versatile and easy-to-make staples in the kitchen. They turn a spent carcass or papery onion skins into one more meal– almost for free! Most importantly, homemade broth is dramatically superior to what you can buy in a can or box at the market, and without [...]
  • Chinese Chicken Salad with Bitter Greens In the summer heat, we opt for cold meals and barbecue as much as possible. This salad has been one of our go-to’s in rotation, ready to be grabbed out of the fridge and tossed with a bit of the delectable dressing. It’s a simple use for a small amount of leftover chicken, which in our [...]


  1. January 7, 2015    

    Yum! I love potato pancakes, these look absolutely delicious!

    • January 7, 2015    

      Thanks– I do too! One of my favorites, and easy to make!

  2. Dan Dan
    January 7, 2015    

    Boy does that look good!

    • January 7, 2015    

      Thanks Dan!

  3. January 7, 2015    

    I know what I”m fixing for breakfast! Sounds fabulous!

    • January 7, 2015    

      Enjoy!! 🙂

  4. January 9, 2015    

    Delicious! And now I know why mine failed when I tried to make them a long time ago. I didn’t rinse them (my mom forgot to tell me about that) and I need to wring them out with a cloth. I just let mine drip in a colander. Will try again soon because my kids would love those.

    • January 9, 2015    

      Yep, starch will kill ’em every time. Good luck with the next batch! I bet they’ll be delicious!

  5. ALZamba ALZamba
    January 14, 2015    

    I was looking for a recipe to make with leftover potatoes, and this came up! It sure looks awesome, and as an avid cooker, I will definitely try it out this weekend. Who knows… it may replace my hash browns at brunch…?

    • January 14, 2015    

      I love me some hash browns but since these tend to come out more crispy and versatile, they’ve got something on the old classic! Enjoy 🙂


I'm Kelly. Writer, crafter, forager, country winemaker, cook. Mama of an awesome toddler and married to my best friend. We recently returned to the Pacific Northwest, where we're setting out to grow, make, and learn as much as we can as the future unfolds.

Follow Along

Never miss a post! Receive updates by email.

Popular Posts