In a large bowl half filled with cold water, coarsely shred potatoes and the small onion.

In a colander lined with a clean towel or cheese-cloth, drain shredded potatoes and onions.

Wrap potatoes and onion in towel; squeeze towel vigorously to remove as much water as possible.

In the same large bowl, beat eggs; add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.

In a 12-inch skillet over medium heat, in hot salad oil, drop mixture buy scant 1/4 cupfuls in to 4 mounds.

With a spatula, flatten each mound to make a 4-inch pancake. Cook until golden brown on 1 side, about 4 minutes; turn pancake and brown the other side.

Remove to paper towel-lined cookie sheet to drain; keep warm in oven at low heat (225 degrees), repeat to make about 12 more pancakes, stirring mixture occasional; garnish with parsley springs.


This is how my family has made potato pancakes for generations. The recipe comes straight from my mom. By salad oil, she means vegetable oil.

Mr Breakfast would like to thank BreakfastMaster for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Delonge

Rating (out of 5):

Turned out great! Maybe could have used more onion, but other than that, they were perfect.

Comment submitted: 9/6/2013 (#16405)



From Glennigan

While I do basically the same recipe, the one difference is I use bacon grease instead of oil. Hardly heart healthy but I only make these once in a while.

Comment submitted: 1/31/2009 (#7484)

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