Recipe courtesy of B. Smith

Potato Leek Pancakes

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  • Yield: 8 (3-inch) pancakes or 4 (6-in
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2 cups peeled, grated potatoes

1 1/2 cups finely chopped leeks, white part only

2 large eggs, beaten

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

Vegetable oil

Salad greens, for decorating the serving platter

Smoked Salmon, creme fraiche, and caviar, or chunky applesauce, for garnish


  1. Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;