Potato Pancakes

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: Yield: 4 to 6 pancakes
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1 large, baking potatoes, like russets, about (8 ounces)

1/2 medium onion, (about 4 ounces)

1 egg

1 tablespoon chopped parsley

1 tablespoon flour

1 tablespoon dry bread crumbs

1/4 teaspoon dry thyme

Juice of 1 lemon

Salt and pepper

Oil for pan frying

1/3 cup applesauce, for garnish


  1. Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.

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