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Crispy Potato Pancakes with Sour Cream bliss

Crispy Potato Pancakes with Sour Cream Bliss

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine European
Servings 6 large pancakes (two per person; adjust as needed)

Equipment

  • 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

Ingredients
  

  • 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.

Instructions
 

Prepare the potatoes

  1. 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.
  2. 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

  1. 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.
  2. Gently fold until fully combined into a batter-like mixture. The mixture should be thick enough to hold its shape.

Heat oil for frying

  1. 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

  1. Using a ¼-cup measure or your hands, scoop potato mixture and form into a compact pancake shape, about ¼″ thick.
  2. Lightly dredge on both sides in flour—this helps create that coveted crisp exterior.
  3. Fry pancakes in batches. Lay gently into the hot oil, leaving space between them. Don’t overcrowd.
  4. 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

  1. Transfer cooked pancakes to a paper towel–lined plate. Lightly season with flaky salt while hot.
  2. You can keep them warm on a wire rack in a 200 °F oven if needed while frying the rest.

Serve

  1. Stack pancakes on a platter. Top with a generous scoop of sour cream. Garnish with extra chives or parsley.
  2. Offer lemon wedges or hot sauce on the side for added zing.