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Country Potato Pancakes Recipe
Country Potato Pancakes Recipe photo by Taste of Home

Country Potato Pancakes Recipe

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"THESE potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 3 large potatoes (about 2 pounds), peeled
  • 2 eggs, lightly beaten
  • 1 tablespoon grated onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Vegetable oil

Nutritional Facts

1 serving (2 each) equals 77 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 228 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.


  1. Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
  2. Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately. Yield: about 24 pancakes.
Originally published as Country Potato Pancakes in Reminisce November/December 1991, p33

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Reviewed Dec. 30, 2014

"A good recipe, but here are a couple of hints. I squeeze the shredded potato to get as much starchy water off as possible. Do not use a food processor - it won't get enough of the starch out. When you remove the liquid, note the amount and replace that amount with milk.

Separate the eggs and beat the white separately until fluffy. It will make lighter pancakes.
I fry in hot Crisco, not in oil. Should be pretty hot so they fry quickly and don't absorb a lot of fat."

Reviewed Jul. 25, 2012

"Very tasty, easy to put together."

Reviewed Jan. 19, 2010

"VERY Good! I added garlic salt & pepper.Great topped with sour cream!"

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