Crispy Potato Pancakes (aka fritters) are a delicious and unique way to serve potatoes! They are easy to make and fry up tender and savory in the middle and perfectly crispy on the outside. Serve these as a tasty side dish alongside chicken, salmon or steak!
These potato pancakes are similar to German kartoffelpuffer and Latkes, but instead of using shredded potatoes, this recipe uses mashed potatoes. The mashed potatoes are combined with sautéed vegetables, spices, cheese, egg and panko. Then, they’re fried in a skillet until golden and crispy. Serve topped with sour cream, chopped scallions, hot sauce, or other favorite toppings for the ultimate potato side.
Reasons you’ll love this recipe
- Delicious taste and texture: Fried on the stovetop to ultimate crispy perfection, these potato pancakes have the most wonderful texture!
- Easy and versatile: With just a few short steps, you will have a flavorful side that you can serve at breakfast or dinner! These pair well with a variety of different mains.
- Family-friendly: Everyone loves potatoes, especially when they’re served like savory pancakes!
Ingredients you’ll need
Not only are these incredibly tasty and a major crowd-pleaser, this potato pancake recipe requires very simple ingredients. Here’s what you’ll need:
- Potatoes: Russet potatoes are the best for potato pancakes because they are extra starchy and bind and crisp up well.
- Onion and garlic: For delicious savory flavor.
- Baby spinach: Sautéed baby spinach will provide extra veggie goodness and a pop of color.
- Seasonings: Potatoes are fairly bland on their own, so it’s important to generously season them. We’re giving them lots of flavor with smoked paprika, cumin, curry powder, salt, and black pepper.
- Cheese: I like to use shredded mozzarella cheese, but other varieties of shredded cheese like cheddar cheese or Monterey Jack cheese would be great too.
- Egg: This will help bind all of the ingredients together.
- Panko: Crisp panko breadcrumbs help these pancakes get extra crispy on the outside.
Customize this recipe
Here are some ideas if you want to change things up!
- Seasoning: Change up the flavor by mixing in different spices and/or seasonings. You can even add in fresh herbs like rosemary, thyme or chives.
- Veggies: Sauté other minced vegetables like red bell pepper or carrots.
- Toppings: Try adding different toppings like sour cream, chopped scallions, hot sauce, cooked crumbled bacon and/or fresh herbs.
How to make potato pancakes
- Boil & mash the potatoes: Wash and peel potatoes, then cut into quarters or 1-2 inch chunks. Place the potatoes into a large pot and cover with cold water. Generously season the water with about 1 Tablespoon of salt. Bring the potatoes to a gentle boil and cook for 15 minutes until fork tender. Drain the potatoes and return to the same pot or a large mixing bowl. Mash the potatoes using a potato masher until chunky. Set aside to cool.
- Sauté the vegetables: Heat a tablespoon of oil in a large heavy-duty skillet. Add the onions and cook for 3-4 minutes or until golden on the edges. Add the garlic and sauté for a few seconds then stir in the spinach and spices. Cook down spinach for 2-3 minutes or until wilted.
- Make potato patties: Remove from the heat and add the sautéed veggies to the mashed potatoes. Add the seasonings, cheese, egg, and panko to the potato mixture as well, and mix until all the ingredients are combined. Shape the potato mixture into patties.
- Fry pancakes: Heat about ¼ cup of oil in a large heavy-duty skillet and cook the pancakes in a single layer for 3-4 minutes per side or until golden and crispy. Transfer to a paper towel-lined pan and repeat with the remaining potato mixture.
- Garnish and serve: Top with sour cream, chopped scallions, hot sauce, or your favorite toppings.
Recipe Tip
When choosing potatoes, look for firm potatoes free from any root shoots, cuts, bruises or dark spots.
It’s best if all of the potato patties are formed to be about the same size, so they cook evenly.
Before you fry the potato pancakes, ensure your oil and pan are hot. Use a high-smoke oil such as vegetable oil, canola or avocado oil.
When cooking the patties, be sure not to overcrowd the skillet and work in batches. If they’re too crowded, they won’t crisp up as much.
Frequently asked questions
What is the difference between potato pancakes and latkes?
Potato pancakes are made with creamy mashed potatoes. Latkes, on the other hand, are typically made with shredded potatoes. They also often contain matzo meal. They are a Jewish recipe that is commonly served around the holidays such as Hanukkah and Passover.
How to serve potato pancakes?
Potato pancakes can be served as a side dish or an appetizer. They are delicious paired with eggs and bacon for breakfast too! We often enjoy them alongside garlic steak bites, honey garlic chicken bites or pan seared lamb chops. They are commonly served with a dollop of sour cream, Greek yogurt, or applesauce.
More Delicious Fritter Recipes
Potato Pancakes
Ingredients
- 1 pound potatoes, about 3-4 medium-sized potatoes
- 1 tablespoon avocado oil
- 1 small yellow onion diced
- 3-4 cloves garlic minced
- 8 ounces baby spinach
- ½ teaspoon EACH smoked paprika, cumin, curry powder, salt
- Fresh black pepper to taste
- 1 cup shredded mozzarella cheese, or cheese of choice
- 1 large egg lightly beaten
- 1 cup panko crumbs
- ¼ cup vegetable oil, for frying
Instructions
- Wash and peel potatoes, then cut into quarters or 1-2 inch chunks. Place the potatoes into a large pot and cover with cold water. Generously season the water with about 1 Tablespoon of salt. Bring the potatoes to a gentle boil and cook for 15 minutes until fork tender. Drain the potatoes and return to the same pot or a large mixing bowl. Mash the potatoes using a potato masher until chunky. Set aside to cool.
- Heat a tablespoon of oil in a large heavy-duty skillet. Add the onions and cook for 3-4 minutes or until golden on the edges. Add the garlic and saute for a few seconds then stir in the spinach and spices. Cook down spinach for 2-3 minutes or until wilted.
- Remove from the heat and add the sauteed veggies to the mashed potatoes. Add the seasonings, cheese, egg, and panko to the potato mixture as well, and mix until all the ingredients are combined. Shape the potato mixture into patties.
- Heat about ¼ cup of oil in a large heavy-duty skillet and cook the pancakes in a single layer for 3-4 minutes per side or until golden and crispy. Transfer to a paper towel-lined pan and repeat with remaining potato mixture.
- Top with sour cream, chopped scallions, hot sauce, or your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
- In the refrigerator: Cool completely, then store leftovers in an airtight container in the fridge for up to 4 to 5 days.
- Reheating: Reheat leftovers in the oven at 400 degrees F for 5 to 10 minutes.
- Freezing: Potato pancakes can be frozen for up to 2 months. Start by flash freezing them on a baking sheet and placing in the freezer for 30 minutes, then transfer to a freezer-safe bag. Reheat in the oven directly from frozen for 15 to 20 minutes at 400 degrees F.
Recipe by Layla Atik // Photography by: Eat Love Eats
