Ingredients
2 medium russet potatoes, peeled and grated
1 small yellow onion, grated
1 large egg, lightly beaten
2 tbsp all-purpose flour
¼ tsp garlic powder (optional)
Salt and pepper to taste
2–3 tbsp vegetable or olive oil, for frying
Instructions
Grate & Drain:
Grate the potatoes and onion using a box grater. Wrap in a clean towel and squeeze out excess liquid thoroughly.Mix Ingredients:
In a large bowl, mix the grated veggies, egg, flour, garlic powder (if using), salt, and pepper.Heat Skillet:
Add oil to a skillet over medium heat and let it shimmer.Form Pancakes:
Drop 2 tablespoons of the batter per pancake into the skillet. Flatten gently.Fry:
Cook each side for 1.5–2 minutes or until golden and crispy.
Drain & Serve:
Transfer to a paper towel-lined plate. Serve warm with sour cream or applesauce.
Notes
For extra crispiness, ensure all water is squeezed from the potatoes.
You can use sweet potatoes or zucchini for variation.
These freeze well and reheat beautifully in an air fryer or toaster oven.
- Prep Time: PT5M
- Cook Time: PT5M
- Category: Breakfast
- Method: Skillet-Fried
- Cuisine: astern European, American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg