Crispy Potato Pancake in 15 Minutes


I vividly remember always having too many potatoes in my college kitchen. I think it was because my roommates and I had bought a ginormous sack of potatoes from Costco and we didn’t know what to do with them all. We must have wanted Mr. Potato Head to have some buddies to hang out with.

Click here for the recipe for ‘Crispy Potato Pancake in 15 Minutes’

I had to figure out what to do with these potatoes before they got moldy. Hash browns sounded like the easiest thing to make. These crispy potato pancakes are a slight twist on hash browns — imagine it as a huge hash brown frisbee. You can spice them up with grated onion, chopped green onions, cumin, garlic powder, paprika, or fresh parsley… anything goes well with potatoes! Eat the pancake by itself, or serve it in place of rice or pasta. It’s super delicious and a great way to use up some potatoes! You can also make smaller pancakes and serve something nice on top — maybe some avocado slices, sour cream, or a single cocktail shrimp.

Here’s what you need:


Russet potato (better than any other kind of potato for this dish) and a white or yellow onion….unless you prefer chopped green onions. Also grab some basic ingredients like olive oil, water, salt, and pepper!


Grab a peeler and remove the potato skin.


The potato will have a little dirt on it, so go ahead and rinse it under water!


Grab a grater or a box grater. Grate the potatoes on the large holes of the grater.


Nice. Now if you want to grate some white onion in there, be my guest.


I prefer green onion, so I’ll chop some up.


Mix together the potato and onion in a bowl.  If you let the grated potatoes sit out too long, they start to oxidize and turn a little ugly, so work quickly!


Heat up a nonstick skillet over medium-high heat and add olive oil and a pat of butter.


Grab a handful of potato mixture and plop it into the pan.


Use a spatula to spread it out into a pancake shape. Press down to compress the ingredients. Allow the bottom to brown for about 2 minutes.


Drizzle in a little bit of water… the potatoes will cook quicker if they have some steamy action.


After you add water, cover the pan with a lid or aluminum foil. Allow the bottom to brown and crisp up for about 5 minutes.


After the bottom has browned, loosen the pancake from the pan with a spatula.


Go all the way around to loosen the pancake!


Now slide the pancake onto a plate whose diameter is larger than the pan.


We’ve gotta cook the top side, so let’s fliperoo the pancake.


Place the pan upside down over the plate…. and place one hand under the plate.


Flip it over! Ta-da.


If you want, you can also make mini pancakes.


They look like latkes, but don’t be fooled. They’re just shreds of potatoes without flour, egg, etc.


If you’re worried the pancake will stick, add a little oil around the edges of the pan. Luckily for me, there’s still enough grease on the pan so I won’t bother. Cook the bottom side for about 4-5 minutes, until the potato pancake is thoroughly cooked, soft, and tender. Sprinkle some salt and pepper on top.


Slide onto a plate. Looks nomlicious. Repeat steps until all of potato mixture is used up.


Serve a simple salad on top and eat immediately. Enjoy!

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