Potato Pancakes

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These potato pancakes are savory, crispy cakes with loads of flavor. Garlic, onions, and chives add flavor to the potatoes. The recipe is easy—just grate the potatoes and onions together, add eggs, breadcrumbs, minced garlic, and chives, and fry them to crispy perfection. I recommend a food processor to make prep quick and easy, but a box grater would also work.

What You’ll Like About This Recipe

• Crispy outside, tender inside. Removing excess moisture from the potatoes and frying in hot oil gives you beautifully browned edges while the centers stay soft and flavorful. You get that classic potato pancake contrast in every bite.
• Simple ingredients with big flavor. Potatoes, onion, garlic, herbs, and a few staple binders are all you need. The onion and garlic add depth, while fresh chives or parsley brighten everything up without complicating the recipe.
• Easy to mix and shape. Everything goes into one bowl after grating, and the mixture is straightforward to shape into patties. Breadcrumbs and eggs hold the pancakes together so they flip cleanly in the pan without falling apart.

Ingredient Notes

• Russet potatoes – Russets grate easily and their higher starch content helps the pancakes crisp and hold together. Aim for about 2 pounds and keep the shreds fairly fine for a cohesive mixture. You can peel them or leave some peel on for a more rustic texture.
• Onion – A small onion grated right along with the potatoes adds moisture, sweetness, and savory flavor. Yellow or white onions both work well; if your onion is strong, you can use a bit less.
• Eggs – Beaten eggs act as a binder so the pancakes hold together in the pan. They also contribute to browning as the cakes fry.
• Fine dry breadcrumbs – Breadcrumbs absorb excess moisture from the potatoes and onions and give structure to the mixture. Fine, plain crumbs work best; you can add a little extra if the mixture feels loose.
• Milk or cream – A small amount of milk or cream helps the mixture come together and keeps the interior tender. Cream will make the centers a bit richer, while milk keeps things lighter.
• Fresh chives or parsley – These herbs add color and a fresh, mild flavor that complements potatoes perfectly. Chives bring a gentle onion note, while parsley adds a clean, herbal brightness.
• Garlic – A small clove, finely minced, brings subtle savory depth without overpowering the potatoes. If you love garlic, you can add a little extra, but keep it finely minced so it distributes evenly.
• Vegetable oil – A neutral oil with a relatively high smoke point is ideal for frying. Use enough to coat the bottom of the pan generously so the pancakes crisp evenly.

How to Make Potato Pancakes

1. Prepare the potatoes and onion by washing, peeling if you like, and cutting them into pieces that will fit comfortably in your food processor chute or on a box grater.
2. Grate the potatoes and onion using a fine shredding or grating disc in the food processor, or by hand, aiming for fine, even shreds that will cook quickly and bind together easily.
3. Transfer the grated mixture to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible; this step is key for crisp, not soggy, pancakes.
4. Move the drained potatoes and onion to a large mixing bowl and add the eggs, breadcrumbs, milk or cream, chives or parsley, garlic, salt, and pepper, stirring until everything is evenly combined.
5. Check the texture of the mixture and, if it seems too loose or wet to hold its shape, stir in a bit more breadcrumb until you can form soft patties that hold together.
6. Shape the mixture into 6 to 8 pancakes, pressing them gently between your palms or forming them directly in your hand so they are compact and roughly the same thickness.
7. Heat the vegetable oil in a large skillet over medium-high heat until it’s hot but not smoking; a small bit of mixture should sizzle immediately when it touches the oil.
8. Fry the pancakes in batches, adding a few at a time to the hot oil without crowding, and cook until deeply golden and crisp on the first side before turning them carefully to brown the other side.
9. Transfer the cooked pancakes to a paper towel–lined plate or baking sheet to drain while you fry the remaining batches, and serve them hot with your favorite toppings.

Potato Pancakes Tips

• Squeeze the potatoes and onion very well; excess water is the main cause of soggy pancakes that don’t brown properly.
• Test one small pancake first to check seasoning and texture; you can adjust the salt, pepper, or breadcrumbs before frying the full batch.
• Hold finished pancakes on a wire rack set over a baking sheet in a low oven if you need to keep them warm while you cook additional batches, which helps them stay crisp.

Recipe Variations

• Herb-and-onion potato pancakes. Keep the base recipe but increase the fresh chives or parsley and add a little dried thyme or dill. The extra herbs give the pancakes a more pronounced savory, aromatic flavor that pairs nicely with roasted chicken or fish.
• Cheesy potato pancakes. Stir a small handful of shredded cheese, such as cheddar, Gruyère, or Parmesan, into the mixture before shaping. The cheese melts into the pancakes, adding richness and a lightly crisp edge where it hits the hot pan.
• Spiced potato pancakes. Add a pinch of smoked paprika, cayenne, or chili powder to the mixture for a subtle smoky heat. This variation is great when you want a bolder side for grilled meats or sausages.

Serving Suggestions

• Serve with sour cream and chopped chives or parsley.
• Add a dollop of applesauce for a sweet-savory contrast.
• Pair with smoked salmon and crème fraîche for a brunch-worthy dish.
• Top with a fried egg and hot sauce for breakfast.

How to Store

• Refrigerate: Let leftover potato pancakes cool completely on a rack, then transfer them to an airtight container with parchment or wax paper between layers and refrigerate for up to 3 days.
• Reheat: Arrange the pancakes in a single layer on a baking sheet or in an air fryer basket and warm them at a moderate temperature until heated through and crisp again, turning once; avoid relying on the microwave alone as it will soften the crust.
• Freeze: Place cooled pancakes in a single layer on a baking sheet to freeze until solid, then transfer them to freezer bags or containers with parchment between layers and freeze for up to 2 months; reheat from frozen in a hot oven or air fryer until crisp.