Potato Pancakes

Great side dish with white fish or salmon.


  • 2 large russet potatoes, raw (about 1 1/2 pounds)
  • 1/4 cup onion (about 1/2 of a small onion)
  • 1 egg
  • 1 Tablespoon flour (whole wheat or all-purpose)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 3 teaspoons oil, divided, for frying (I use peanut oil)


  1. Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
  2. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
  3. Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
  4. To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
  5. In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
  6. Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)

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