Crispy Potato Pancakes

This can be served with applesauce for an entrée, alongside eggs for breakfast or brunch, or even as an appetizer with an aioli dipping sauce.

Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 10


  • 4 large Idaho potatoes, peeled and coarsely grated
  • 2 medium mild onions, minced
  • 1 Tbsp. minced parsley
  • 1⁄2 cup chopped scallions
  • 2 large eggs, beaten
  • 1⁄2 cup potato flour
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 cups canola oil


  • Mix the grated potatoes, onions, parsley, scallions, and eggs in a bowl. Sprinkle with potato flour, salt, and pepper. Form into cakes.
  • Heat the oil in a skillet to 350°F and spoon in the potato cakes, pressing down to make a patty.
  • Fry until golden, about 5 minutes per side. Drain on a paper towel. Serve warm.