Name: German Potato Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: 4 medium Russet potatoes, peeled and grated; 1 small yellow onion, finely chopped; 2 large eggs, beaten; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup vegetable oil (for frying)

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I keep a cast iron skillet ready for quick sides. On busy weeknights I make a small batch and serve with applesauce or sour cream. They cook fast and make the meal feel full. I like that they use simple food from the fridge.

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I learned to make German Potato Pancakes years ago when I wanted a fast, warm side that used old potatoes. I grate, squeeze, and mix with egg and flour. I fry them on medium heat until brown and crisp. I make them after work or on slow weekends. They please kids and adults.

This recipe makes crisp, thin potato patties that brown on the outside and stay soft inside. The taste is mild, a bit salty, and slightly sweet from the onion. People often make this dish as a side for dinner or as a snack on weekends. It works well with small plates and family meals. For another easy pan treat, see apple pie pancakes for a sweet skillet idea.

Why make this recipe

This meal cooks fast and needs few tools. It comes together in about 30 minutes from start to finish. The flavor is simple and goes well with many toppings. You can use old potatoes and save food. It is flexible: change the salt or add herbs. The steps are basic, so it fits weeknight routines. If you want a crisp side that fills up a plate, this recipe works well and does not need special ingredients.

How to make this recipe

The process starts with grating potatoes and draining them well. You mix the drained potato with chopped onion, egg, flour, and salt. Heat a skillet and add oil. Spoon batter into hot oil, press flat, and cook until brown. Flip and brown the other side. Move cooked pieces to paper towels to drain. You should expect a steady fry and a bit of splatter. Watch the heat so they brown but do not burn.

Ingredients

4 medium Russet potatoes, peeled and grated; 1 small yellow onion, finely chopped; 2 large eggs, beaten; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup vegetable oil (for frying). Russet potatoes give dry flesh that crisps well. The onion adds mild flavor and moisture. Eggs bind the mix so patties hold their shape. Flour helps set the cakes and keep them from falling apart. Oil is for a good brown crust. If you like potato casseroles, try cheesy hashbrown potato casserole for a larger bake.

Directions

Peel and grate the potatoes using a box grater or food processor. Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. In a mixing bowl, combine the drained potatoes, chopped onion, beaten eggs, flour, salt, and pepper until well mixed. Heat the oil in a heavy skillet over medium heat until shimmering. Drop heaping tablespoons of batter into the hot oil, flatten slightly with a spatula, and fry for about 3 minutes per side until golden brown. Transfer to paper towels to drain excess oil before serving warm with your choice of toppings. Notes: Drying the potatoes prevents soggy cakes. Medium heat lets the inside cook before the outside burns. Use a spatula to press and shape each cake while frying.

How to serve this recipe

Serve these pancakes hot, right from the pan. They pair well with applesauce, sour cream, or a little smoked salmon. For a meal, add a green salad and a simple protein. You can offer them as a side at family dinners or a casual weekend brunch. If you want a dessert or snack after, a small sweet plate works. For a fun contrast, try a cookie or small cake like German snickerdoodles on the side with coffee.

How to store this recipe

Cool the pancakes to room temperature before storing. In the fridge, place them in a shallow airtight container with paper towel to absorb moisture. They keep well for 3–4 days. To freeze, lay them in a single layer on a tray until firm, then stack with paper between layers in a freezer bag. Freeze up to 2 months. Reheat in a skillet or oven for best crispness. Microwaving works in a pinch but makes them softer.

Tips to make this recipe

Grate the potatoes on the coarse side for a good texture. Squeeze out as much water as you can; this helps them crisp. Do not overload the pan. Cook in batches so the oil temperature stays steady. If a batch sticks, add a little more oil and wait for it to heat. Use a thin spatula to flip gently. If a cake falls apart, it still tastes fine; press the next ones firmer and add a touch more flour. Try adding a small grated carrot for color.

Variation

You can add a bit of chopped parsley or chives to freshen the taste. Swap half the flour for potato starch for a lighter crust. Use sweet potatoes for a sweeter version, but they will hold more moisture and cook a bit slower. Add grated garlic or a pinch of paprika for more flavor. Keep in mind that big changes alter texture. This basic mix works best with firm, dry potatoes; heavy swaps can make the cakes soft rather than crisp.

FAQs

Q: Can I use a food processor to grate?

A: Yes. Use the coarse plate and work in small batches to avoid clumping.

Q: Do I need to peel the potatoes?

A: You can leave skins on for more texture, but peel for a smoother cake.

Q: Can I make the batter ahead?

A: Mix then press the potatoes and store briefly. Best to fry soon after.

Q: How do I reheat frozen pancakes?

A: Warm in a hot skillet or oven for crisp edges. Avoid the microwave if you want crunch.

Conclusion

These pancakes are a quick, practical side you can make from simple pantry items. They crisp up fast and fit weeknight plans or a relaxed weekend meal. For another tested version, see The Daring Gourmet Kartoffelpuffer recipe for a classic take. For a golden, well-tested guide, try the dirndl kitchen golden potato pancakes notes and ideas.