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My Polish great grandmother’s potato pancakes are a family favorite comfort food! Serve the fried pancakes with sour cream or applesauce for a light dinner, or offer them as an easy side dish alongside your favorite entrée. It’s a simple, old-fashioned recipe that stands the test of time!
Table of Contents
- How to Make Potato Pancakes | 1-Minute Video
- Why You’ll Love this Recipe
- What are potato pancakes made of?
- Ingredients
- Instructions
- Serving Suggestions
- Preparation and Storage Tips
- Frequently Asked Questions
- Recipe Variations
- Expert Tips
- Great Grandmother’s Potato Pancakes Recipe
- Origin of Potato Pancakes Around the World
If you’re looking for even more potato recipes, be sure to try these easy red skin mashed potatoes, crispy baked potato wedges, a Southern potato salad, a pan of party potatoes, and these scalloped potatoes and ham, too!
How to Make Potato Pancakes | 1-Minute Video
Why You’ll Love this Recipe
- Easy. Grate the potatoes, stir together the ingredients, and fry them in a skillet. This potato pancake recipe requires a little bit of time and attention, but it’s definitely not hard. Anyone can make these!
- Affordable. The rustic pancakes only require a handful of very simple ingredients. They’re a great budget-friendly dish that will fill you up without breaking the bank.
- Versatile. Offer them as a main dish for supper with a side of applesauce, fried cabbage, smoked salmon, or sausage. Potato pancakes also a great side dish to pair with a meat-based entree like oven roasted pork tenderloin, grilled beef tenderloin, or rosemary oven roasted chicken.
Perfect in every way. Just like my mom makes, and I also make them this way.
– Angelina
What are potato pancakes made of?
Most European cultures have their own version of potato pancakes that have been enjoyed for generations. Whether you’re German, Irish, Polish, or Russian, it’s very likely that these shallow-fried pancakes of grated potato, flour or matzo meal, and a binder such as egg or applesauce are a part of your family’s heritage.
Polish Potato Pancakes
This particular version comes from my Polish great grandmother. My grandmother was the first to actually write down the potato pancake recipe, which she prepared for our family every time she came to visit. I recently found my mom’s handwritten recipe on a 30-year-old piece of paper…and I knew that I needed to share it here! Literally translated in Polish as placki ziemniaczane, these pancakes were a food staple in 17th-century monasteries…and quickly became a part of peasants’ diets by the 18th and 19th centuries.
Ingredients
This is a quick overview of the simple ingredients that you’ll need for my great grandmother’s potato pancakes. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Russet potatoes: peeled and then grated. My grandmother always insisted on grating the potatoes by hand (no matter how many pancakes she was making!), but the food processor is a great shortcut.
- Onion: adds subtle savory flavor.
- Egg: gives the pancakes structure and slight lift.
- All-purpose flour: a binder that helps hold the mixture together.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
- Baking powder: a leavening agent that gives the pancakes a little bit lighter texture.
- Oil and butter: for frying. The butter adds flavor to the pancakes while the oil has a higher smoke point.
Instructions
The simple, rustic potato cakes come together quickly with just a few affordable staples. Here’s the quick overview of how to make potato pancakes from scratch. As always, you’ll find detailed directions in the recipe card below:
- Coarsely grate the onion and potatoes with a box grater or food processor, then squeeze dry.
- Combine the grated potatoes and onion in a large mixing bowl with the egg, flour, salt, pepper, and baking powder.
- Scoop about ¼-cup of the potato pancake mixture into a hot skillet that’s coated with butter and oil. Fry each pancake for 3-4 minutes per side, or until golden brown. Work in batches so that you don’t over-crowd the pan.
Thank you for sharing this recipe! They turned out just like those my (Polish) Mother and Grandmother used to make. Until now, I was going by memory and guessing about the ratio of ingredients, so, thank you again for sharing your Great Grandmother’s wonderful recipe.
– Emily
Serving Suggestions
Serve the warm potato pancakes as a main entrée for dinner, along with any of these light toppings and sides:
- Sour cream or plain yogurt
- Applesauce
- Chives or green onions
- Maple syrup
- Fresh berries
- Sautéed mushrooms or buttery ranch crockpot mushrooms
- Smoked salmon
- Cucumber Salad
- Fried Cabbage with Apples and Onions
The pancakes are also a great side dish that goes well with just about any meat. Here are a few dishes to eat with your potato pancakes:
- Pan Fried Pork Chops
- Crispy Roast Chicken
- Grilled Salmon or Baked Salmon
- Grilled Steak or Pan-Seared Steak
- Virginia Brown Sugar Baked Ham
- Grilled Shrimp
- Aunt Bee’s Swedish Meatballs
- Pea Soup or Creamy Asparagus Soup
Preparation and Storage Tips
- Prep Ahead: To prepare the pancake mixture in advance, grate the potatoes and onion ahead of time and store in an airtight container or Ziploc bag in the refrigerator for up to 24 hours. Don’t worry if they discolor a bit — you’ll have crispy, golden brown potatoes at the end!
- Make Ahead Instructions: You can cook the potato pancakes in advance, drain them on paper towels, and then wrap tightly and store in a single layer in the refrigerator for up to 1 week. Be aware that leftover, reheated potato pancakes can be a bit heavier than fresh-from-the-skillet pancakes, so cooking at the last minute is always my preference. That said, it’s not necessarily convenient, and that’s when reheating comes in handy!
- Storage: Cooked potato pancakes will keep in the freezer for up to 2 months. To freeze, cool the pancakes completely, place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, transfer the pancakes to a heavy-duty plastic freezer bag or other airtight container.
- How to Reheat: Preheat the oven to 350°F. Place pancakes in a single layer on a baking sheet. Bake just until heated through (about 7-10 minutes for refrigerated pancakes or 15-20 minutes for frozen pancakes).
Frequently Asked Questions
- What is the difference between potato pancakes and latkes? Latkes are potato pancakes thatAshkenazi Jewshave prepared as part of Hanukkahcelebrationssince the mid-1800s,based on an older dish that dates back to at least the Middle Ages. They’re not always made with potatoes, and instead might be made with vegetables, cheeses, or legumes. Latkes are typically a bit thicker than potato pancakes, too.
- Are potato pancakes the same as hash browns? While similar, potato pancakes and hash browns are not exactly the same. Potato pancakes are typically held together with egg and flour, while hash browns are usually just shredded potatoes mixed with seasoning and sometimes onion.
- Why are my potato pancakes soggy? If you find that your potato pancakes are soggy rather than crispy, it’s likely because your skillet and oil are not hot enough. The oil and pancakes should sizzle when they hit the pan. Also, do not overcrowd the pan by trying to cook too many pancakes at once. Work in batches. If you put too many pancakes in the skillet at the same time, it brings down the temperature of the oil and the pancakes tend to steam rather than fry. Finally, remove as much moisture as possible from the potatoes and onions before frying. The extra step of straining off the liquid creates crispy potato pancakes!
These are fabulous and easy! Great served with Swedish meatballs and pea soup.
– Margaret
Recipe Variations
- Adjust the salt to suit your taste. I use 1 tablespoon of kosher salt, which is specified in my great grandmother’s recipe. Some folks find that too salty, so you may like to reduce the amount.
- Add extra seasoning, such as garlic powder or paprika. If you like the pancakes spicy, try a dash of cayenne.
- Scale the recipe up or down to suit the size of your family. For instance, cut the ingredients in half for fewer pancakes, or double or triple the recipe to feed a larger group.
Expert Tips
- The potatoes and onions should be coarsely grated. My grandmother always used the largest holes on a box grater, so that’s what I do! You can also use a food processor to make the job quicker and easier if you prefer.
- Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.
- Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating. Then, just before combining with the rest of the ingredients, squeeze out as much liquid as you can with a dish towel. The dryer the potato mixture, the crispier the pancakes on the outside and more tender on the inside!
- Make sure that your pan is hot enough so that the potatoes sizzle in the skillet. Use a combination of butter (for flavor) and an oil that has a high smoke point (such as vegetable oil or canola oil).
I was searching for a potato pancake recipe, to use up some potatoes & found your blog. These were wonderful-whole family loved them & my husband said they tasted like they were from a restaurant. So glad I found your blog!
– Renee
More Potato Recipes to Try
Crispy Seasoned Oven Roasted Potatoes
40 minutes mins
Baked Potato in Oven
1 hour hr 20 minutes mins
Cheesy Potato Casserole (3 Ingredients!)
1 hour hr 5 minutes mins
Great Grandmother’s Potato Pancakes
4.87 from 30 votes
Prep: 20 minutes minutes
Cook: 30 minutes minutes
0 minutes minutes
Total: 50 minutes minutes
Servings 7 people (about 14 pancakes total)
Calories 175 kcal
My Polish great grandmother's potato pancakes are a family favorite comfort food!
Equipment
Large skillet (I own and love this Smithey Ironware Co. cast iron skillet)
Ingredients
- 4 large russet potatoes (about 3 lbs.), peeled
- 1 medium onion, peeled
- 1 large egg
- ¼ cup all-purpose flour
- Kosher salt, to taste (I use 1 tablespoon of kosher salt per my grandmother's recipe, but some folks find that too salty, so adjust according to your taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon baking powder
- Butter and vegetable oil, for frying
- Optional, for serving: warm applesauce; maple syrup; chopped fresh chives other fresh herbs or green onions; sour cream
Instructions
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using a box grater or a food processor fitted with a grating disc, coarsely grate the onion. Transfer the grated onion to a colander and set the colander in a sink to drain.
Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave the colander in the sink to drain for a few minutes.
In large bowl, whisk together egg, flour, salt, pepper and baking powder.
Using a dish towel, gently squeeze excess liquid from the potatoes and onion. Add potato mixture to the bowl with the egg. Use your hands to gently combine the ingredients.
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture at a time, and place it in the skillet. Use a spatula to gently flatten the potato mixture into a pancake. Repeat with the remaining potatoes.
Fry the potato pancakes until golden brown on each side (about 3-4 minutes per side). Then use a spatula to remove the pancakes from the skillet and drain on paper towels. Once drained, place the pancakes on the warm baking sheets in the oven to keep them warm while you finish frying the rest of the pancakes in batches.
Use paper towels to carefully wipe out the skillet in between each batch of pancakes, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet with each new batch. Continue frying 3-4 pancakes at a time until you have used all of the potato mixture.
Serve the pancakes warm with applesauce, maple syrup or sour cream.
Video
Notes
- The potatoes and onions should be coarsely grated. My grandmother always used the largest holes on a box grater, so that’s what I do! You can also use a food processor to make the job quicker and easier if you prefer.
- Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.
- Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating. Then, just before combining with the rest of the ingredients, squeeze out as much liquid as you can with a dish towel. The dryer the potato mixture, the crispier the pancakes on the outside and more tender on the inside!
- Make sure that your pan is hot enough so that the potatoes sizzle in the skillet. Use a combination of butter (for flavor) and an oil that has a high smoke point (such as vegetable oil or canola oil).
Nutrition
Serving: 2pancakesCalories: 175kcalCarbohydrates: 38.7gProtein: 5.4gFat: 0.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 26.6mgSodium: 1024.7mgPotassium: 854.4mgFiber: 3.1gSugar: 2g
Keyword: Polish potato pancakes, potato pancakes, potato pancakes recipe, Potato Sides
Course: Dinner, Side Dish
Cuisine: European
Author: Blair Lonergan
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A Note on Nutrition
Made with just a few simple ingredients and lightly pan-fried in a small amount of oil and butter, this potato pancakes recipe can be a nutritious addition to just about any diet. Nutrition facts will vary depending on the ingredients that you use (this is just an estimate). Each 2-pancake serving includes about 175 calories, 1 gram of fat, 5 grams of protein and 39 grams of carbohydrates. This does not include the oil or butter that is absorbed in each pancake as it cooks. This particular potato pancakes recipe is not vegan, gluten-free, Keto-friendly, or low-carb.
Origin of Potato Pancakes Around the World
Potato pancakes are the national dish ofBelarusandSlovakia. InGermany, potato pancakes are a very common menu item at outdoor markets and festivals. You might recognize potato pancakes from these other cultures as well:
- Switzerland: called rösti, this variationnever contains egg or flour.
- Germany: German potato pancakes are called kartoffelpuffer. They’re very similar to this Polish recipe, and commonly enjoyed at home or as a popular street food at Volksfests and holiday events like Fasching, Karneval, and Christmas markets.
- United Kingdom: the British potato cake consists of flour, eggs, shredded potatoes, and onions. Some people add tomato or cheese to the mix as well.
- Ireland: called boxti, these pancakes are similar to those served in Britain, with more starch and often with buttermilk and baking soda.
- Korea: called gamja-jeon, the Korean potato pancake is made by pan-frying grated potato and potato starch in oil. The potato mixture is sometimes mixed with onion, chili, and perilla leaf, and is often seasoned with salt and served with soy sauce.
- United States: hash browns are similar to these traditional potato pancakes, and are a classic breakfast food in this country.
This recipe was originally published in February, 2020. It was updated in April, 2024.
