Potato Pancakes

Last month Kelly, Cliff and I went to the Christkindl Market in Chicago. While we were there we had potato pancakes. We knew immediately that we needed to make these at home. It took us a while but we did make them. I remember my mom sometimes making potato pancakes for dinner and I’ve gotten them a few times from the deli but I have not had a lot of potato pancakes in my life. Well, I have a feeling I will be eating a lot more potato pancakes in my future. They were super good. These potato pancakes are one of my favorite things that we have made in the year since we have been doing this blog.

These were super simple to make. Next time I make them I am going to make a huge batch. From start to finish this only took us about 15 minutes. Potato pancakes are really versatile. We ate them for a little snack after we made them. I ate some for dinner a few days later and Cliff finished them off for breakfast this week. They are great because the leftovers freeze really well. Just take them out of the freezer place them directly into a 350 oven and cook for 15 minutes. I will definitely keep these stocked in my freezer for those nights when I just do not want to make dinner!


Here is what you’ll need


Peel and quarter the potatoes and onions


Shred them in the food processor


Squeeze out as much water as you can


Add the egg, flour, bredcrumbs, salt, and pepper to the potatoes and onions


Mix it to form a dough


Form a ball in your hand


Place them in the hot oil and press them flat with the pancake flipper


Fry a couple minutes on each side until brown


Perfect for breakfast, lunch, and dinner!


Potato Pancakes

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer


  • 1 lb potatoes
  • 1/2 onion
  • 1 egg
  • 1/2 cup plain flour
  • 1/2 cup breadcrumbs
  • salt
  • pepper
  • Oil


  • Begin by peeling  and quartering the potatoes onions. Then you can either shred the potatoes and onions in the food processor or grate them on a box grater. It is much easier to use the food processor. Transfer the shredded onions and potatoes to a colander. Squeeze as much water as you can from them. Transfer them to a large bowl. To the bowl add the egg, flour, breadcrumbs and a pinch of salt and pepper. Mix to form a dough. Heat oil in a frying pan.  You will need enough to just cover the bottom of the pan. Roll about 2 tablespoons of dough in the palm of your hand and form into a ball. Place the balls  in the frying pan and flatten with a pancake flipper. Fry a couple of minutes on each side or until golden brown. Transfer to a plate lined with a paper towel. Sprinkle with salt. Serve with applesauce or sour cream. We ate a few and froze the rest. You can reheat the frozen pancakes for 15 minutes in a 350 degree oven.
Keyword Pancakes, potatoes