Potato Pancake


Yield: 6 People


Work: 30 Minutes


Total: 30-45 Minutes


How to

  • Preheat oven to 200F°

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Drain any excess liquid from Bowl of grated Potatoes and Onions, then add Eggs and mix.

  • Add Flour, so mixture thickens.

  • Heat Skillet to medium heat, then add Oil to cover ¼” of the bottom of the Skillet.

  • Once Oil is heated, add a scoop of Potato mixture (the size of a golf ball or a little larger), then press into a “pancake” with a thickness no more than ¼”.

  • Once “pancake” is golden brown on one side, flip and repeat. Remove when color is achieved and test for doneness. Then place on paper towels to remove excess Oil.

  • If more cooking is necessary, place on Roasting Rack on Half Sheet Baking Tray and bake until done.


  • Serve with Sour Cream or Apple Sauce.

  • Treat as hashbrowns and serve with Eggs or our Anything Scramble.

  • Try different types of Potatoes.

  • Try different Flours for binding.


  • 4 Potatoes, peeled and grated

  • 1 Eggs, beaten

  • 2 Tbsp Flour

  • 1 Small Yellow Onion, peeled and grated

  • 1 tsp Salt

  • 2 Cup Oil


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Box Grater

  • Peeler

  • Roasting Rack

  • Half Sheet Baking Tray

  • Paper Towels

  • Whisk

  • Skillet

  • Off-Set Spatula


  • Airtight Container in the Fridge for 24 hours.


Questions about this recipe? Ask Chef Pierson!