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Breakfast Potato Pancakes



  • Serves 4
  • Cooks in 35 mins (15m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

mashed potato for breakfast

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Place the grated potatoes and onion in a clean kitchen towel and squeeze out any excess moisture.
  2. 2.In a large bowl, combine the grated potatoes, onion, beaten egg, flour, baking powder, salt, and black pepper. Mix well.
  3. 3.Heat the vegetable oil in a large skillet over medium heat.
  4. 4.Drop spoonfuls of the potato mixture into the skillet and flatten them with the back of a spoon to form pancakes.
  5. 5.Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
  6. 6.Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
  7. 7.Serve the potato pancakes hot with sour cream and a sprinkle of chopped chives.
  8. 8.Enjoy your delicious breakfast potato pancakes!

lightbulb_outline Tips

  • chevron_rightFor extra flavor, add some grated cheese or chopped bacon to the potato mixture.
  • chevron_rightMake sure to squeeze out as much moisture as possible from the grated potatoes and onion to ensure crispy pancakes.
  • chevron_rightServe the potato pancakes with your favorite breakfast sides like bacon, eggs, or fresh fruit.
  • chevron_rightLeftover pancakes can be reheated in a toaster or toaster oven for a quick and easy breakfast on busy mornings.