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

Onion Potato Pancakes Recipe

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"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings

Ingredients

  • 2 Eggland's Best Eggs
  • 1 medium onion, quartered
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking powder
  • 4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
  • 2 tablespoons chopped fresh parsley
  • 3 to 4 tablespoons vegetable oil

Nutritional Facts

1 serving (2 each) equals 163 calories, 6 g fat (1 g saturated fat), 53 mg cholesterol, 257 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked. Yield: 6-8 servings (12 pancakes).
Originally published as Onion Potato Pancakes in Reminisce September/October 1994, p51

Nutritional Facts

1 serving (2 each) equals 163 calories, 6 g fat (1 g saturated fat), 53 mg cholesterol, 257 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Onion Potato Pancakes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 11, 2013

I love to have potato pancakes and applesauce with plenty of sour cream for dinner sometimes but hate to have to shred and keep them in water in order to have them done ahead of time. This recipe was a great way to do it, much easier. I made all it would make and cooled a few to freeze as an experiment. I thawed them for lunch by warming them in a lightly oiled skillet (about 10 minutes) and they were not even watery as potatoes can get now and then.

MY REVIEW
Reviewed Apr. 13, 2013

Just what I've been looking for! Will be making them again and again!

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