Sunday Morning Potato Pancakes
Wake up to the comforting aroma of golden, crispy *Sunday Morning Potato Pancakes*, a timeless breakfast favorite that's as satisfying as it is simple to make. Made from freshly grated russet potatoes and a hint of onion for depth of flavor, these pancakes achieve the perfect balance of crispy edges and tender centers. A quick squeeze to remove excess moisture ensures an irresistibly crunchy texture, while the combination of eggs, flour, and seasoning binds everything together beautifully. Cooked to perfection in a hot skillet, these savory pancakes come together in just 35 minutes, making them the ideal weekend treat. Serve them hot with a dollop of cool, tangy sour cream and a sprinkle of fresh chives for a classic finishing touch. Whether you're savoring them with the family around the breakfast table or impressing friends at brunch, these potato pancakes are guaranteed to be a hit!
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Ingredients
- 4 medium-sized Russet potatoes
- 1 small Onion
- 2 large Egg
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 0.5 cup Sour cream
- 2 tablespoons Chives
Directions
Step 1
Peel the potatoes and grate them using a coarse grater. Place the grated potatoes in a clean kitchen towel, wrap them up, and squeeze out as much liquid as possible.
Step 2
Peel and grate the small onion, then combine it with the grated and drained potatoes in a large mixing bowl.
Step 3
Crack the eggs into the bowl with the potatoes and onion. Add the all-purpose flour, salt, and black pepper, and mix well until the ingredients are evenly combined.
Step 4
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the skillet for each pancake, flattening it gently with the back of a spoon to shape into a thin round.
Step 5
Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
Step 6
Repeat with the remaining potato mixture, adding more oil to the skillet as needed between batches.
Step 7
Serve the potato pancakes hot with a dollop of sour cream and a sprinkle of chopped chives for garnish. Enjoy!
Nutrition Facts
| Serving size | (815.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 725.1 |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2460.0mg | 0% |
| Total Carbohydrate 164.2g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 13.3g | |
| Protein 21.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.7mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 4090.8mg | 0% |
Source of Calories