Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.

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  • Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

Nutrition Facts

182 calories; protein 5.6g 11% DV; carbohydrates 31g 10% DV; fat 4.6g 7% DV; cholesterol 55.8mg 19% DV; sodium 754.3mg 30% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/26/2008
I have been making potato pancakes for YEARS and I always put my shredded potatos in a clean dishcloth and give them a good wringing before I add the eggs and such... Read More
(120)

Most helpful critical review

Rating: 3 stars
01/24/2008
My red potatoes gave off a lot of liquid after shredding & I can't imagine adding 3 eggs to this. I only used one egg & still had to add at least twice the amount of flour called for. I should've used my common sense & squeezed the moisture out of the potatoes instead of trying to compensate by adding extra flour to a terribly soupy mixture. They didn't turn out bad but I could've saved myself some time & energy if I would've just trusted my own cooking skills. Read More
(45)
29 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/26/2008
I have been making potato pancakes for YEARS and I always put my shredded potatos in a clean dishcloth and give them a good wringing before I add the eggs and such... Read More
(120)
Rating: 3 stars
01/24/2008
My red potatoes gave off a lot of liquid after shredding & I can't imagine adding 3 eggs to this. I only used one egg & still had to add at least twice the amount of flour called for. I should've used my common sense & squeezed the moisture out of the potatoes instead of trying to compensate by adding extra flour to a terribly soupy mixture. They didn't turn out bad but I could've saved myself some time & energy if I would've just trusted my own cooking skills. Read More
(45)
Rating: 3 stars
10/30/2006
This was good but there was nothing overly special about it. Point to remember some spuds have more moisture than others. If you don't use the reds in the recipe you may need to adjust the amount of flour. Read More
(27)
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Rating: 5 stars
10/14/2006
This recipe is definitely a keeper! Best potato pancakes I've ever made. Read More
(15)
Rating: 3 stars
11/25/2008
I made this recipe exactly and I found the lime juice too strong. I would eliminate this in future as there was already enough liquid from the other ingredients. Read More
(14)
Rating: 5 stars
09/25/2006
This is a great recipe! I LOVE the fact that I didn't have to peel or precook the potatoes. The only change I made was using green onions because that's all I had on had. I'm keeping this one for sure! Read More
(14)
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Rating: 5 stars
12/17/2007
Best potato pancakes I've ever made! Even my super-picky 5-year-old couldn't get enough. Read More
(13)
Rating: 5 stars
12/15/2008
This was a great recipe. So much flavor! And very filling. Read More
(10)
Rating: 4 stars
01/07/2011
Made these for dinner last night and loved it! I have never had potato pancakes before and was very thrilled with the result. I chose 4 stars only because I thought there was too much salt. 1 tblsp is a lot next time I'll use less. I also added some Italian blend cheese and deli meat. I followed the advice of another reviewer and wrang out the potatoes in some cheese cloth. Read More
(8)