Potato Pancakes

Potatoes and pancakes are an unlikely combination, so this delicious dish is a mystifying morsel.



Although not quite a latke, these potato pancakes are just as delicious.

Cameron Foley, Features & Extras Editor

Potatoes are a versatile vegetable with many potential uses, but one of their most unusual dishes is a potato pancake. In essence, it is a potato grated and fried in oil, not unlike an upscaled hash brown.


  • 5 russet potatoes 
  • 1/2 diced yellow onion (optional)
  • 1 beaten egg
  • A dash of salt
  • A pinch of pepper
  • 2 tbsps flour
  • 2 cups vegetable oil


  1. Grate the russet potatoes and onion into a bowl and drain off liquid.
  2. Mix in the egg and salt, then thicken with flour until it resembles soggy cookie dough.
  3. Place ¼-inch of oil in a shallow skillet on medium-high heat. Form the mixture into mounds, each using about  ¼ cup of the mixture. Drop these into the oil. 
  4. With a spatula, flatten the mounds into four-inch diameter pancakes and flip once. Fry until golden brown.
  5. Dab with a paper towel if you find them greasy.

Enjoy your potato pancakes! They’re delicious, but certainly not nutritious. Then again, nobody eats potatoes for the health benefits.