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Potato Pancakes | Can't Stay Out of the Kitchen | this vintage #recipe is a keeper! It's great to serve for #Breakfast or #dinner. Serve with #applesauce, ketchup or the condiments of your choice. #potatoes #GlutenFree #Holiday #PotatoPancakes #HolidayBreakfast #healthy #CleanEating #HashBrownPotatoes

Potato Pancakes

Teresa Ambra
Great breakfast or brunch idea using shredded potatoes mixed with eggs, milk, onions, garlic, and flour. These are fried on a griddle and served with applesauce, ketchup, salsa or the condiment of your choice. This version is gluten free. It's terrific for a weekend, company or holiday breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 438 kcal

Equipment

  • 1 large skillet or griddle
  • 1 spatula
  • 1 mixing bowl
  • 1 wooden spoon
  • 1 grater
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 large Russet potatoes peeled (or any kind of potatoes)
  • 3 large eggs
  • 1/3 cup fresh parsley
  • 5 green onions diced
  • 1 1/2 tsp. sea salt or kosher salt
  • 1/2 tsp. ground black pepper
  • 1 heaping tsp. minced garlic from a jar or 3 cloves garlic, minced
  • 1/2 cup gluten free flour or unbleached all-purpose flour
  • 1/4 cup 2% milk
  • 1 tsp. Salt and pepper to taste
  • 1 tbsp. butter to fry the pancakes in
  • applesauce ketchup, salsa or the condiments of your choice

Instructions
 

  • Peel and shred potatoes.
  • Place in large bowl filled with a teaspoon of salt and ice water.
  • Allow to sit for at least an hour to remove excess starch from potatoes.
  • Squeeze potatoes to remove as much water as possible.
  • Place in large mixing bowl.
  • Add eggs, parsley, green onions, salt, pepper, garlic, flour and milk.
  • Stir to combine.
  • Heat griddle to medium-high or high heat.
  • Spread a little bit of butter to cover the entire surface of the griddle.
  • Take a handful of the potato mixture and squeeze out excess liquid.
  • Shape into round pancakes with your hands.
  • Place on griddle.
  • Sprinkle more salt and pepper over tops of potato pancakes.
  • Grill pancakes about 5-10 minutes on each side.
  • Press pancakes down with a large spatula repeatedly.
  • Flip pancakes over gently and salt and pepper the other side.
  • Continue pressing down the pancakes to allow potatoes to cook through.
  • You may have to turn over again.
  • Mine took between 15-20 minutes for the potatoes to cook all the way through.
  • Serve with applesauce, ketchup, salsa, or the condiment of your choice.

Notes

NOTE: It is important that you squeeze out all excess water from the potatoes before forming into patties. Otherwise, the patties may turn soupy.
 
NOTE: You must cook the potatoes long enough that the shredded hash browns in the middle cook throughly. Otherwise, you will have uncooked potatoes in the middle.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 438kcalCarbohydrates: 80gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 149mgSodium: 1302mgPotassium: 1691mgFiber: 7gSugar: 4gVitamin A: 888IUVitamin C: 31mgCalcium: 119mgIron: 5mg
Keyword breakfast, gluten free, pancakes, potatoes
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