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Leek Potato Pancakes

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. —Suzanne Kesel, Cohocton, New York
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch
  • Makes
    12 pancakes


  • 1/2 pound russet potatoes, peeled and quartered (about 1 large)
  • 2 pounds medium leeks (white portion only), thinly sliced
  • 4 large eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil, divided
  • 6 tablespoons sour cream


  • Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain.
  • Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
  • Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.
Nutrition Facts
2 pancakes: 340 calories, 18g fat (4g saturated fat), 131mg cholesterol, 623mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 10g protein.

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Average Rating:
  • darlyn29
    Jan 11, 2020

    A great alternative to hash browns for us. Adds more nutrition with the leeks! I omitted the sour cream due to family preference but made according to directions otherwise. Great taste and texture. Would make again.

  • Mike
    Dec 25, 2018

    I really liked these! I added celery and green pepper and that gave it a boost. I served with scrambled eggs. Make sure to drop by 1/4 cup into frying pan, not 1/2 cup. They have to be small to brown nicely - and so you can flip.