These crispy potato pancakes, often associated with Eastern European comfort food, are a delicious twist on traditional potato pancakes made from mashed potatoes and shredded spuds. Golden-brown and bubbling with a cheesy, savory aroma, they're perfect for breakfast potato recipes or as a side dish at any meal. Whether you're craving german potato pancakes or a polish potato pancakes variation, these easy potato pancake recipe classics tick all the boxes. Serve them with a dollop of sour cream for irresistible tang and richness.
Crispy Potato Pancakes with Sour Cream Bliss
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine European
Servings 6 large pancakes (two per person; adjust as needed)
Large Mixing Bowl for combining mashed and shredded potatoes
Box grater or food processor to shred potatoes and onion
Clean kitchen towel or cheesecloth to wring moisture from shredded onion/potatoes
Large nonstick or cast iron skillet for frying
Spatula for flipping pancakes
Plate lined with a paper towel to drain excess oil after frying
Optional: food scale for precise portioning
Alternative: Use glass bowl and wooden spoon if mixing large quantities
Alternative: If you don’t have a nonstick pan, a well-seasoned cast-iron skillet ensures even browning
- 2 cups mashed potatoes leftover or freshly made
- 2 cups peeled and shredded potatoes Russet or Yukon Gold works best
- 1 small yellow onion finely grated and squeezed to remove excess moisture
- 2 large eggs
- ½ cup all-purpose flour plus extra for dredging
- ½ cup grated cheese cheddar or swiss – for a cheesy potato pancake twist
- 1 tsp salt
- ½ tsp black pepper freshly ground
- ½ tsp garlic powder
- ½ tsp smoked paprika optional, for depth
- 2 –3 Tbsp finely chopped fresh chives or green onions
- Vegetable oil or canola oil for frying
- Sour cream for serving
Optional add-ons: cooked bacon bits, sauteed mushrooms, or chopped fresh parsley.
Prepare the potatoes
If using leftover mashed potatoes, let them come to room temperature. Peel, rinse, and shred 2 cups of fresh potatoes using a box grater or food processor.
Gather the shredded potatoes in a towel or cheesecloth and squeeze out as much water as possible—you’re aiming for firm, dry potato strands.
Mix base ingredients
In a large bowl, combine the mashed potatoes, squeezed shredded potatoes, grated onion, eggs, flour, grated cheese, salt, pepper, garlic powder, smoked paprika, and chopped chives.
Gently fold until fully combined into a batter-like mixture. The mixture should be thick enough to hold its shape.
Heat oil for frying
In your skillet, pour enough oil to coat the bottom thinly (around 2 Tbsp). Heat over medium-high until shimmering but not smoking.
Form and fry pancakes
Using a ¼-cup measure or your hands, scoop potato mixture and form into a compact pancake shape, about ¼″ thick.
Lightly dredge on both sides in flour—this helps create that coveted crisp exterior.
Fry pancakes in batches. Lay gently into the hot oil, leaving space between them. Don’t overcrowd.
Cook for 3–4 minutes per side, until a deep golden brown. Flip carefully using a spatula and cook the other side another 3–4 minutes.
Drain and keep warm
Transfer cooked pancakes to a paper towel–lined plate. Lightly season with flaky salt while hot.
You can keep them warm on a wire rack in a 200 °F oven if needed while frying the rest.
Serve
Stack pancakes on a platter. Top with a generous scoop of sour cream. Garnish with extra chives or parsley.
Offer lemon wedges or hot sauce on the side for added zing.
Pairings
- Savory breakfast potato recipes: Pair with fried or poached eggs, sautéed mushrooms, and crispy bacon for a hearty brunch.
- German potato pancakes tradition: Serve alongside charcuterie, pickles, or smoked sausages. The tangy sour cream echoes the taste of german potato pancakes served with apple sauce or applesauce.
- Polish potato pancakes flair: For polish potato pancakes even more traditional, accompany them with smoked salmon, red onion, and dill.
- Cheesy potato pancakes twist: They stand alone with extra cheese melted on top, or pair with a simple arugula and tomato salad to lighten the dish.
- Side dish versatility: These are excellent potato recipes side dishes for roasted meats, grilled fish, or holiday feasts like ham or roast chicken.
- Beverages: Suggest sparkling wine or crisp lager if serving at dinner; for breakfast, coffee, mimosa, or herbal tea.
FAQs
1. Can I use only mashed potatoes or only shredded potatoes?
You’ll lose some textural contrast if you skip the mash or the shred. Using both—potato pancakes from mashed potatoes plus shredded ones—provides a creamy interior and a crispy exterior that defines a great potato pancake.
2. Should I peel the potatoes for shredded pancakes?
Peeling gives a smoother texture to the pancake crust. If you prefer a rustic feel, leave the skins on but be aware it may reduce crispiness.
3. What type of potatoes work best—Russet, Yukon Gold, or red potatoes?
Russets yield the crispiest, light interior texture, ideal for easy potato pancake recipes. Yukon Gold adds a buttery, moist flavor. Red potatoes are denser but still fine.
4. Can I make this with potato pancake recipe gluten-free?
Absolutely. Replace the all-purpose flour with an equal amount of gluten-free flour blend or rice flour. You may need to tweak binding (e.g. add an extra egg).
5. Is it better to use potato pancakes shredded style or mash style for consistency?
A combination of both creates a more reliable pancake. But if you double down on shredded (“potato pancakes shredded”), drain thoroughly to avoid sogginess. For smoother “potato pancakes from mashed potatoes,” homemade or leftover mashed potatoes help create a creamy base.
