Golden, crisp potato pancakes make a quick, satisfying breakfast from the simplest ingredients. Grated potato, egg, a little flour and the fragrance of dill give the pancakes a tender, juicy center and a beautifully browned crust. Serve with herbs, fresh cucumber, lightly salted salmon and a soft poached egg for a complete morning on the plate.
Ingredients
- Potatoes — 14 oz | 400 g
- Egg — 1
- All-purpose flour — 3 tbsp | 24 g
- Salt, ground black pepper — to taste
- Garlic powder — to taste
- Dill (fresh or dried) — to taste
- Vegetable oil for frying
- For serving, if desired: fresh herbs, cucumber, lightly salted salmon, eggs for poaching
Step-by-step recipe
- Peel the potatoes and grate them on the large holes of a box grater. Transfer to a sieve or a clean towel and squeeze out as much liquid as possible.
- In a bowl, combine the grated potato, egg, flour, salt, pepper, garlic powder and dill. Mix until evenly combined.
- Heat a skillet over medium heat with a small amount of vegetable oil.
- Drop in the mixture by the tablespoon, pressing lightly to form thin pancakes. Fry for 4–5 minutes per side until deeply golden.
- Serve hot. If you like, finish with fresh herbs, cucumber slices, lightly salted salmon and a poached egg.
Serving ideas
For contrast in texture and flavor, serve the pancakes with slices of lightly salted salmon, crisp cucumber and a silky poached egg. A few sprigs of dill and a spoonful of sour cream or plain yogurt add freshness.
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Tips and variations
- Crispier crust: squeeze the potato as dry as possible. Thin pancakes cook more evenly and stay crisper.
- Gluten-free: replace the all-purpose flour with rice flour or add 1–2 tbsp of cornstarch.
- Baking and air fryer: bake at 400°F | 200°C for 15–20 minutes or cook in an air fryer at 375°F | 190°C for 12–15 minutes, brushing the patties with oil.
- Keep warm: hold the finished pancakes in a single layer on a rack in the oven at 212°F–230°F | 100°C–110°C.
- Poached egg: use very fresh eggs, simmer for 2.5–3 minutes in barely simmering water with a pinch of salt and vinegar.
Nutritional value
| Per serving | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 9 g |
| Fat | 16 g |
| Carbohydrates | 46 g |
| Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 600 mg |
FAQ
How do I make potato pancakes extra crispy?
Press the grated potato out as thoroughly as possible, cook thin pancakes on a properly heated skillet, and do not flip them too early — let the crust set first.
Can I make the pancakes without pan-frying?
Yes, bake them at 400°F | 200°C for 15–20 minutes or use an air fryer at 375°F | 190°C for 12–15 minutes. Brush the patties with oil for a golden crust.
What can I use instead of all-purpose flour?
Rice flour, corn flour or potato/corn starch work well. Usually, 1–2 tbsp of starch are enough for the amount of potato listed.