Alex Witchel's Potato Pancakes

24 small pancakes

This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel.


  • 2 large eggs

  • 3 medium all-purpose potatoes, peeled and coarsely chopped

  • ¼ cup grated onion

  • Coarse salt

  • ¼ teaspoon freshly ground black pepper

  • 2 to 4 tablespoon matzo meal, or as needed

  • ¾ cup canola oil, for frying

  • Applesauce, for serving (optional)

  • Sour cream, for serving (optional)


  1. Place half the potatoes in the bowl of a food processor and process until finely chopped. Transfer potatoes to a strainer set over a medium bowl; let drain. Repeat process with remaining potatoes. Measure out 3 cups chopped potatoes and discard any remaining potatoes.

  2. In a large bowl, beat eggs lightly. Add potatoes, onion, 1 teaspoon salt, and pepper; mix well. Stir in 2 tablespoons matzo meal, and let stand about 30 seconds to absorb moisture in batter. If necessary, add more matzo to make a thick, wet batter.

  3. Place a large nonstick skillet over medium heat; add oil. When oil is hot, working in batches, add 2 tablespoons batter, flattening gently to make thick pancakes. Cook until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt. Repeat process until all the batter has been used. Serve immediately with applesauce and sour cream.

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