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My Polish great grandmother’s potato pancakes are a family favorite comfort food! Serve the fried pancakes with sour cream or applesauce for a light dinner, or offer them as an easy side dish alongside your favorite entrée. It’s a simple, old-fashioned recipe that stands the test of time!

Close up side shot of potato pancakes from scratch on a white plate.
Table of Contents
  1. How to Make Potato Pancakes | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. What are potato pancakes made of?
  4. Ingredients
  5. Instructions
  6. Serving Suggestions
  7. Preparation and Storage Tips
  8. Frequently Asked Questions
  9. Recipe Variations
  10. Expert Tips
  11. Great Grandmother’s Potato Pancakes Recipe
  12. Origin of Potato Pancakes Around the World

If you’re looking for even more potato recipes, be sure to try these easy red skin mashed potatoes, crispy baked potato wedges, a Southern potato salad, a pan of party potatoes, and these scalloped potatoes and ham, too!

How to Make Potato Pancakes | 1-Minute Video

Why You’ll Love this Recipe

  • Easy. Grate the potatoes, stir together the ingredients, and fry them in a skillet. This potato pancake recipe requires a little bit of time and attention, but it’s definitely not hard. Anyone can make these!
  • Affordable. The rustic pancakes only require a handful of very simple ingredients. They’re a great budget-friendly dish that will fill you up without breaking the bank.
  • Versatile. Offer them as a main dish for supper with a side of applesauce, fried cabbage, smoked salmon, or sausage. Potato pancakes also a great side dish to pair with a meat-based entree like oven roasted pork tenderloin, grilled beef tenderloin, or rosemary oven roasted chicken.

Perfect in every way. Just like my mom makes, and I also make them this way.

– Angelina
Overhead shot of potato pancakes on a blue and white platter.

What are potato pancakes made of?

Most European cultures have their own version of potato pancakes that have been enjoyed for generations. Whether you’re German, Irish, Polish, or Russian, it’s very likely that these shallow-fried pancakes of grated potato, flour or matzo meal, and a binder such as egg or applesauce are a part of your family’s heritage.

Great grandmother's potato pancake recipe handwritten on a sheet of paper.

Polish Potato Pancakes

This particular version comes from my Polish great grandmother. My grandmother was the first to actually write down the potato pancake recipe, which she prepared for our family every time she came to visit. I recently found my mom’s handwritten recipe on a 30-year-old piece of paper…and I knew that I needed to share it here! Literally translated in Polish as placki ziemniaczane, these pancakes were a food staple in 17th-century monasteries…and quickly became a part of peasants’ diets by the 18th and 19th centuries.

Shredded potatoes in a colander.

Ingredients

This is a quick overview of the simple ingredients that you’ll need for my great grandmother’s potato pancakes. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Russet potatoes: peeled and then grated. My grandmother always insisted on grating the potatoes by hand (no matter how many pancakes she was making!), but the food processor is a great shortcut.
  • Onion: adds subtle savory flavor.
  • Egg: gives the pancakes structure and slight lift.
  • All-purpose flour: a binder that helps hold the mixture together.
  • Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
  • Baking powder: a leavening agent that gives the pancakes a little bit lighter texture.
  • Oil and butter: for frying. The butter adds flavor to the pancakes while the oil has a higher smoke point.
Squeezing grated potatoes dry in a dish towel.

Instructions

The simple, rustic potato cakes come together quickly with just a few affordable staples. Here’s the quick overview of how to make potato pancakes from scratch. As always, you’ll find detailed directions in the recipe card below:

  1. Coarsely grate the onion and potatoes with a box grater or food processor, then squeeze dry.
  2. Combine the grated potatoes and onion in a large mixing bowl with the egg, flour, salt, pepper, and baking powder.
  3. Scoop about ¼-cup of the potato pancake mixture into a hot skillet that’s coated with butter and oil. Fry each pancake for 3-4 minutes per side, or until golden brown. Work in batches so that you don’t over-crowd the pan.
Process shot showing how to make potato pancakes from scratch in a cast iron skillet.

Thank you for sharing this recipe! They turned out just like those my (Polish) Mother and Grandmother used to make. Until now, I was going by memory and guessing about the ratio of ingredients, so, thank you again for sharing your Great Grandmother’s wonderful recipe.

– Emily

Serving Suggestions

Serve the warm potato pancakes as a main entrée for dinner, along with any of these light toppings and sides:

Drizzling syrup over a stack of great grandmother's potato pancakes recipe.

The pancakes are also a great side dish that goes well with just about any meat. Here are a few dishes to eat with your potato pancakes:

Overhead image of homemade potato pancakes on a blue and white tray.

Preparation and Storage Tips

  • Prep Ahead: To prepare the pancake mixture in advance, grate the potatoes and onion ahead of time and store in an airtight container or Ziploc bag in the refrigerator for up to 24 hours. Don’t worry if they discolor a bit — you’ll have crispy, golden brown potatoes at the end!
  • Make Ahead Instructions: You can cook the potato pancakes in advance, drain them on paper towels, and then wrap tightly and store in a single layer in the refrigerator for up to 1 week. Be aware that leftover, reheated potato pancakes can be a bit heavier than fresh-from-the-skillet pancakes, so cooking at the last minute is always my preference. That said, it’s not necessarily convenient, and that’s when reheating comes in handy!
  • Storage: Cooked potato pancakes will keep in the freezer for up to 2 months. To freeze, cool the pancakes completely, place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, transfer the pancakes to a heavy-duty plastic freezer bag or other airtight container.
  • How to Reheat: Preheat the oven to 350°F. Place pancakes in a single layer on a baking sheet. Bake just until heated through (about 7-10 minutes for refrigerated pancakes or 15-20 minutes for frozen pancakes).
Close overhead image of a white plate full of three potato pancakes with fresh chives on top.

Frequently Asked Questions

  • What is the difference between potato pancakes and latkes? Latkes are potato pancakes that Ashkenazi Jews have prepared as part of Hanukkah celebrations since the mid-1800s, based on an older dish that dates back to at least the Middle Ages. They’re not always made with potatoes, and instead might be made with vegetables, cheeses, or legumes. Latkes are typically a bit thicker than potato pancakes, too.
  • Are potato pancakes the same as hash browns? While similar, potato pancakes and hash browns are not exactly the same. Potato pancakes are typically held together with egg and flour, while hash browns are usually just shredded potatoes mixed with seasoning and sometimes onion.
  • Why are my potato pancakes soggy? If you find that your potato pancakes are soggy rather than crispy, it’s likely because your skillet and oil are not hot enough. The oil and pancakes should sizzle when they hit the pan. Also, do not overcrowd the pan by trying to cook too many pancakes at once. Work in batches. If you put too many pancakes in the skillet at the same time, it brings down the temperature of the oil and the pancakes tend to steam rather than fry. Finally, remove as much moisture as possible from the potatoes and onions before frying. The extra step of straining off the liquid creates crispy potato pancakes!
An easy potato pancakes recipes served on a blue and white tray.

These are fabulous and easy! Great served with Swedish meatballs and pea soup.

– Margaret

Recipe Variations

  • Adjust the salt to suit your taste. I use 1 tablespoon of kosher salt, which is specified in my great grandmother’s recipe. Some folks find that too salty, so you may like to reduce the amount.
  • Add extra seasoning, such as garlic powder or paprika. If you like the pancakes spicy, try a dash of cayenne.
  • Scale the recipe up or down to suit the size of your family. For instance, cut the ingredients in half for fewer pancakes, or double or triple the recipe to feed a larger group.
A stack of polish potato pancakes on a white plate.

Expert Tips

  • The potatoes and onions should be coarsely grated. My grandmother always used the largest holes on a box grater, so that’s what I do! You can also use a food processor to make the job quicker and easier if you prefer.
  • Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.
  • Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating. Then, just before combining with the rest of the ingredients, squeeze out as much liquid as you can with a dish towel. The dryer the potato mixture, the crispier the pancakes on the outside and more tender on the inside!
  • Make sure that your pan is hot enough so that the potatoes sizzle in the skillet. Use a combination of butter (for flavor) and an oil that has a high smoke point (such as vegetable oil or canola oil).
Overhead image of hands eating potato pancakes with a side of applesauce.

I was searching for a potato pancake recipe, to use up some potatoes & found your blog. These were wonderful-whole family loved them & my husband said they tasted like they were from a restaurant. So glad I found your blog!

– Renee

More Potato Recipes to Try

Close up square shot of a plate of great grandmother's potato pancakes.

Great Grandmother’s Potato Pancakes

4.87 from 30 votes
Prep: 20 minutes
Cook: 30 minutes
0 minutes
Total: 50 minutes
Servings 7 people (about 14 pancakes total)
Calories 175 kcal
My Polish great grandmother's potato pancakes are a family favorite comfort food!

Equipment

Ingredients
  

  • 4 large russet potatoes (about 3 lbs.), peeled
  • 1 medium onion, peeled
  • 1 large egg
  • ¼ cup all-purpose flour
  • Kosher salt, to taste (I use 1 tablespoon of kosher salt per my grandmother's recipe, but some folks find that too salty, so adjust according to your taste)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon baking powder
  • Butter and vegetable oil, for frying
  • Optional, for serving: warm applesauce; maple syrup; chopped fresh chives other fresh herbs or green onions; sour cream

Instructions

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using a box grater or a food processor fitted with a grating disc, coarsely grate the onion. Transfer the grated onion to a colander and set the colander in a sink to drain.
  • Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave the colander in the sink to drain for a few minutes.
    Shredded potatoes in a colander.
  • In large bowl, whisk together egg, flour, salt, pepper and baking powder.
  • Using a dish towel, gently squeeze excess liquid from the potatoes and onion. Add potato mixture to the bowl with the egg. Use your hands to gently combine the ingredients.
    Squeezing grated potatoes dry in a dish towel.
  • Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture at a time, and place it in the skillet. Use a spatula to gently flatten the potato mixture into a pancake. Repeat with the remaining potatoes.
  • Fry the potato pancakes until golden brown on each side (about 3-4 minutes per side). Then use a spatula to remove the pancakes from the skillet and drain on paper towels. Once drained, place the pancakes on the warm baking sheets in the oven to keep them warm while you finish frying the rest of the pancakes in batches.
    Process shot showing how to make potato pancakes from scratch in a cast iron skillet.
  • Use paper towels to carefully wipe out the skillet in between each batch of pancakes, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet with each new batch. Continue frying 3-4 pancakes at a time until you have used all of the potato mixture.
  • Serve the pancakes warm with applesauce, maple syrup or sour cream.
    Drizzling syrup over a stack of great grandmother's potato pancakes recipe.

Video

Notes

  • The potatoes and onions should be coarsely grated. My grandmother always used the largest holes on a box grater, so that’s what I do! You can also use a food processor to make the job quicker and easier if you prefer.
  • Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.
  • Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating. Then, just before combining with the rest of the ingredients, squeeze out as much liquid as you can with a dish towel. The dryer the potato mixture, the crispier the pancakes on the outside and more tender on the inside!
  • Make sure that your pan is hot enough so that the potatoes sizzle in the skillet. Use a combination of butter (for flavor) and an oil that has a high smoke point (such as vegetable oil or canola oil).

Nutrition

Serving: 2pancakesCalories: 175kcalCarbohydrates: 38.7gProtein: 5.4gFat: 0.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 26.6mgSodium: 1024.7mgPotassium: 854.4mgFiber: 3.1gSugar: 2g
Keyword: Polish potato pancakes, potato pancakes, potato pancakes recipe, Potato Sides
Course: Dinner, Side Dish
Cuisine: European
Author: Blair Lonergan

A Note on Nutrition

Made with just a few simple ingredients and lightly pan-fried in a small amount of oil and butter, this potato pancakes recipe can be a nutritious addition to just about any diet. Nutrition facts will vary depending on the ingredients that you use (this is just an estimate). Each 2-pancake serving includes about 175 calories, 1 gram of fat, 5 grams of protein and 39 grams of carbohydrates. This does not include the oil or butter that is absorbed in each pancake as it cooks. This particular potato pancakes recipe is not vegan, gluten-free, Keto-friendly, or low-carb.

Origin of Potato Pancakes Around the World

Potato pancakes are the national dish of Belarus and Slovakia. In Germany, potato pancakes are a very common menu item at outdoor markets and festivals. You might recognize potato pancakes from these other cultures as well:

  • Switzerland: called rösti, this variation never contains egg or flour.
  • Germany: German potato pancakes are called kartoffelpuffer. They’re very similar to this Polish recipe, and commonly enjoyed at home or as a popular street food at Volksfests and holiday events like Fasching, Karneval, and Christmas markets.
  • United Kingdom: the British potato cake consists of flour, eggs, shredded potatoes, and onions. Some people add tomato or cheese to the mix as well.
  • Ireland: called boxti, these pancakes are similar to those served in Britain, with more starch and often with buttermilk and baking soda.
  • Korea: called gamja-jeon, the Korean potato pancake is made by pan-frying grated potato and potato starch in oil. The potato mixture is sometimes mixed with onion, chili, and perilla leaf, and is often seasoned with salt and served with soy sauce. 
  • United States: hash browns are similar to these traditional potato pancakes, and are a classic breakfast food in this country.

This recipe was originally published in February, 2020. It was updated in April, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Linda says:

    5 stars
    I’ve been thinking about making my own grandmother’s potato pancakes recipe for a little while now and this post is encouraging me to do so! My grandmother’s recipe is similar although she didn’t add onions but she did add creamed corn! I will add the onion this time which I have been considering. Just haven’t made it in so long! Thanks for all your recipe posts, I’ve been trying some out and makes dinner suggestions easy!

    1. Blair says:

      Thank you, Linda! I’m so glad that you’re going to make your grandmother’s recipe (with a few tweaks). Food that brings back good memories is always the tastiest. 🙂 Have a wonderful week, and thanks for taking the time to leave me a note!

      1. Dawn says:

        I am going to make these today! This recipe is just like my grandmother’s except she left out the onions. We ate them with applesauce or peaches! They were so yummy! Most other recipes I have come across do not have baking powder in the ingredients.

        1. Blair Lonergan says:

          That’s great, Dawn. I hope you enjoy them and think of your grandmother! 🙂

    2. Angelina says:

      Creamed Corn….REALLY? Different strokes for different folks, I guess.

  2. Lubna says:

    5 stars
    Excellent recipe, I prepared them for lunch and the family asked for them again on the same day for dinner! Thank you so much for sharing it, you’re a great cook 🙂

    1. Blair says:

      Yay! So glad that you love them as much as we do, Lubna. Thanks for taking the time to leave me a note!

  3. Carole says:

    5 stars
    My mom made my grandmother’s potato pancakes exactly like your recipe, for our family in the 1950’s! We sat at the table eating them as fast as she made them! Wonderful potato pancakes…wonderful memories!
    THANK YOU!

    1. Blair says:

      That’s wonderful! Family recipes (and the memories associated with them) are always the best. Enjoy!

  4. Angelina says:

    5 stars
    Perfect in every way. Just like my mom makes, and I also make them this way.

    1. Blair says:

      Thank you, Angelina! Mom always knows best! 🙂

  5. Darcy Kriminger says:

    4 stars
    One TABLESPOON of salt?! These would’ve been perfection, but the salt was overwhelming.

  6. Charissa says:

    5 stars
    Simple and yummy! My Slovak grandma made potato pancakes when I was little, but I don’t recall her having a recipe. I forgot to add the baking powder so mine were a little flatter, but they were still very good and I remember my grandma’s being rather flat anyhow. Thank you for the recipe!

    1. Blair says:

      That’s awesome, Charissa! I’m so glad to know that they remind you of your grandmother. 🙂

  7. Marcia says:

    I used 2Tbl Salt for double recipe. Way too much Salt. Had to throw away.

  8. Tina M says:

    5 stars
    Great base recipe, I used red skin potatoes because thats what I had in the pantry already and boy I was surprised how much liquid I was able to squeeze out of them when shredded. It did seem to take a bit longer of a cook time for a nice deep brown crisp but thats just our families preference. Thank you for the traditional recipe, im sure your grandmother would be proud to know how you carried on her delicious legacy.

    1. Blair says:

      Thank you so much, Tina! 🙂

  9. Mike says:

    This is almost the same exact recipe that my grandfather used only thing different is no salt or pepper that we added afterwards and we add half of a carrot finely grated. I want to say that this is a local recipe from a small Polish town in Pennsylvania.

    1. Blair says:

      That’s so cool! My Polish grandmother was raised in Chicago, so not the same town — but definitely the same great taste. 😉

  10. Ali says:

    5 stars
    I’ve been attempting and failing at making my dad’s potato pancakes for years. His recipe is so vague and inexact, it’s nearly impossible to replicate. This time, I decided to consult the internet for help — and came across your recipe. Thanks to you, I’ve made my most successful batch ever! I’ll never tell my dad I cheated on his recipe, but this one is definitely bookmarked. Thank you so much!

    1. Blair says:

      That’s amazing, Ali! Such a compliment! So glad that you can now enjoy your “dad’s” potato pancakes in your own house. 🙂

      1. Mark says:

        5 stars
        I make these regularly. I top them with brown gravy and my home grown oyster mushrooms.

        1. Blair says:

          Oh, yum. That sounds amazing, Mark!

  11. Harry says:

    5 stars
    Made these and they were delish
    REMEMBER the recipe calls for 1T Of Kosher salt but i figured it was a misprint so changed it to 1 teaspoon and tasted it and added a little bit more

  12. Renee says:

    5 stars
    I was searching for a potato pancake recipe, to use up some potatoes & found your blog. These were wonderful-whole family loved them & my husband said they tasted like they were from a restaurant. So glad I found your blog!

    1. Blair says:

      Yay! I’m so happy to hear that, Renee. Thank you for taking the time to come back here and leave me a note. 🙂

  13. Melissa says:

    My husband loves potato pancakes. I made these as a treat for Father’s Day and he said they are some of the best he has ever had and couldn’t stop eating them. Easy to make and so delicious. Thank you for sharing!

    1. Blair says:

      That’s so good to hear, Melissa! They’re on my list to make soon, too. I’m glad that your husband approves! 🙂

  14. Anita says:

    5 stars
    I don’t have a food processor. What do you suggest in cutting up the potatos?
    I have a small veggie chopper, would that work ?

    1. Blair says:

      Hi, Anita! I always use a regular grater and grate the potatoes by hand — just like my grandmother used to. It’s the same grater that you’d use for a block of cheese. Hope you enjoy!

  15. Cathy says:

    I make potato pancakes like I learned growing up. I’m also Polish, but never used baking powder and grated the potatoes on the fine side of the grater, never used shredded potatoes. Never had a recipe either. I use potatoes, onion, eggs, flour, salt, and pepper. Fry them in bacon grease, if available, otherwise oil.

  16. Eileen says:

    5 stars
    The only thing I do differently is put grated potatoes, onions in strainer over bowl. Push down with spoon or hands to get liquid out. Pour of clear liquid in bowl and then mix in starchy residue in potato mixture. Learned this from Jenny Can Cook.

    1. Blair Lonergan says:

      That’s a great tip, Eileen. Thank you!

  17. Marsha says:

    I’ve yet to make these but in the past when grating onions they always ended up with a bitter taste. Has anyone else had this problem?

    1. Blair Lonergan says:

      Hi, Marsha! I haven’t had that issue, so I’m interested to see if others might weigh in. 🙂

      1. Georgia wielgoszp says:

        Where does it sY how to make pancakes potato

        1. The Seasoned Mom says:

          Hi Georgia!
          You can find the complete recipe for any post in the recipe card at the bottom of the page.

  18. Melisende says:

    5 stars
    I made this for Easter brunch and it was very popular. Next time I’ll use a finer shredder for the potatoes, but this worked as written.

    1. Blair Lonergan says:

      Thank you!

  19. Janelle says:

    5 stars
    Delicious! This is a keeper recipe! Made exactly as directed. It was, however, a lot for a family of four. And it took forever to grate 3lbs of potatoes and an onion. Next time, I’ll halve the recipe since I didn’t need or want any leftovers. This recipe made about 8-10 pancakes that were approx 4-in wide.

    1. Blair Lonergan says:

      Thank you, Janelle!

    2. Christine Snyder says:

      How do you half recipe with one egg?

      1. The Seasoned Mom says:

        Hi Christine!
        The best way to do this is to whisk the egg in a separate bowl, and use just half (roughly 2 Tablespoons) of the mixture. 🙂

  20. Margaret says:

    5 stars
    These are fabulous and easy! Great served with Swedish meatballs and pea soup.

    1. Blair Lonergan says:

      Sounds like a delicious meal, Margaret! Thank you!

  21. Donna maguire says:

    5 stars
    I made these for an impromptu Octoberfest meal for my family and they were a hit. My mom recently had a stroke and couldn’t tell me how to make her potato pancakes but these were just as good. I’m definitely keeping this recipe in my file of favorites. Thank you so much for sharing your family recipe.

    1. Blair Lonergan says:

      Thank you, Donna! I’m so glad that you enjoyed them. It’s nice to have nostalgic recipes to turn to when the craving strikes, so I’m glad that these lived up to your mom’s version!

      1. Katherine says:

        5 stars
        Excellent recipe. I added a few spices, but otherwise made it as is. It is a great recipe and turned out perfectly. Was a hit! Everyone loved it. I served it with smoked salmon, a poached egg and dill sour cream.

  22. Christine Jakusz says:

    This is exactly what I am looking for and sounds like how my mom would make these. Will definitely try. Glad I found this recipe and thank you

    1. Blair Lonergan says:

      Hope you love them, Christine!

      1. Christine Jakusz says:

        5 stars
        I made this recipe yesterday morning and it is perfect, just what I wanted in a potato pancake. I just cut the recipe in half as Only needed for two people, yummy and thanks again

        1. Blair Lonergan says:

          So glad to hear that, Christine!

  23. Barbie says:

    5 stars
    Just like my Polish Bushia and mother’s, but we dip ours lightly in sugar probably because sour cream and applesauce wasn’t available to our grandparents. A meal in themselves for Fridays.

    1. The Seasoned Mom says:

      We will have to try it that way as well! Thank you for sharing.

  24. Catherine says:

    I made these for breakfast and they turned out perfect and delicious!

    1. The Seasoned Mom says:

      We’re so happy to hear this, Catherine!

  25. MW says:

    5 stars
    My first time making potato pancakes and these were delicious. The only thing I would do next time is fry them over medium heat. Medium high browned them a bit more quickly than I wanted, and I didn’t want to burn them, so the insides could have used another minute, even making them as flat as possible. I’m bookmarking this recipe though!

  26. Emily Kopko says:

    5 stars
    Thank you for sharing this recipe! They turned out just like those my (Polish) Mother and Grandmother used to make. Until now, I was going by memory and guessing about the ratio of ingredients, so, thank you again for sharing your Great Grandmother’s wonderful recipe.

    1. Blair Lonergan says:

      That’s so good to hear, Emily! There’s nothing better than a dish that reminds us of family.

      1. Alice c says:

        Curious to know how many pancakes does this recipe make? Excited to try it!

        1. Blair Lonergan says:

          Hi, Alice! I think it’s about a dozen, but that can vary depending on how large each pancake turns out. Hope you enjoy!

  27. Lillie B. says:

    5 stars
    This is an excellent recipe.
    I cut the recipe in half and added some chopped chives along with the onion.
    Served them with applesauce.
    It was delicious and definitely a keeper.

    1. The Seasoned Mom says:

      Yum! Thank you, Lillie!

  28. Judy says:

    I’ve seen lots of recipes and comments but no one has mentioned apple butter as a topping, tangier than applesauce,.

    1. Blair Lonergan says:

      Great suggestion, Judy! We love apple butter, but we’ve never tried it with this recipe. Thank you!

  29. Ja says:

    5 stars
    Finally one that works!!
    After shredding the potatoes/grating, I rinsed them, several times until the water went clear, and then continued on with the recipe.

    1. The Seasoned Mom says:

      We’re so happy these turned out well for you!

      1. Maureen Habetler says:

        Our family has a large gathering in another city. Can these be frozen and reheated?

        1. The Seasoned Mom says:

          Hi Maureen,

          Yes! Cooked potato pancakes will keep in the freezer for up to 2 months. To freeze, cool the pancakes completely, place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, transfer the pancakes to a heavy-duty plastic freezer bag or other airtight container.

          When you’re ready to eat, preheat the oven to 350°F. Place the pancakes in a single layer on a baking sheet, and bake them in the oven just until heated through (about 7-10 minutes for refrigerated pancakes or 15-20 minutes for frozen pancakes).

          Hope this helps!

  30. Karen says:

    2 stars
    Please DO NOT grate the potatoes the day before. Eating dark gray potato pancakes is not appetizing in any way.
    We found them to be bland and without a good texture. Just like shredded potatoes plopped on a pan to be made crispy.

    1. The Seasoned Mom says:

      We’re sorry this didn’t turn out well for you, Karen. It’s crucial for the pan to be hot enough to allow the potatoes to crisp back up. We hope you try it again and are happy to help troubleshoot, if needed!

  31. Traci says:

    5 stars
    Amazing! Just like grandma used to make!

    1. Blair Lonergan says:

      Thanks, Traci. I’m so happy to hear that!

  32. Elon Klein says:

    Nice! I will be preparing these today! This recipe closely resembles my grandmother’s, with the exception that she didn’t include onions. We used to enjoy them with either applesauce or peaches, and they were absolutely delicious! Unlike most other recipes I’ve encountered, this one includes baking powder in the list of ingredients> to aalikinfo.com

    1. The Seasoned Mom says:

      We hope they taste like your grandmother’s version and you enjoy the recipe, Elon!

  33. Bill Wexler says:

    5 stars
    Just made them for 2 of us only used 2 large potatoes however kepted the egg mixture the same. Added galuc and parsley.
    Thanks for this recipe

    1. Blair Lonergan says:

      Thank you, Bill!

  34. Gail Neduzak says:

    hello there finally a recipe like my gramma and mom made..growing up Fridays were always fish n chips or potato pancakes..also the left over mashed potaoe pancakes another fave .
    these were just perfect..had them for supper tonight.. I only had red potoes as rarely have russet..but still so good.. I will pick up some russet next time just for the sake of seeing the difference..tfs..huggzz

  35. RJ says:

    5 stars
    Absolutely outstanding recipe. I’ve made them twice, recipe unchanged, and have been asked to open a restaurant and only sell these!

    1. Blair Lonergan says:

      Haha! That’s amazing, RJ. Thanks for letting me know. My grandmother would be so proud!

  36. Martha says:

    My question is;; Being Polish I wonder did your Grandmother ever make a gravy sauce with applesauce and sourcream? My mother-in-law did and served it with her chicken every
    Sunday . The whole family loved it. I have made it a few times but seems like something is missing. Any suggestions?

    1. Blair Lonergan says:

      Hi, Martha! My grandmother served them with applesauce, sour cream, and syrup, but never made a specific gravy with those ingredients. We just dolloped them on top depending on whether we wanted a savory flavor or a sweet taste (always sweet for the kids!).