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Potato Pancakes

The pancakes can be prepared up to 3 hours ahead; reheat them on a baking sheet in a 400-degree oven.

  • Prep:
  • Total Time:
  • Servings: 4
Potato Pancakes

Source: Everyday Food, December 2003


  • 1 1/2 pounds waxy potatoes, peeled
  • 1 medium onion
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons canola oil
  • Sour cream and applesauce


  1. Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, salt, and pepper.

  2. Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

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