stack of potato pancakes

Potato Pancakes (Stacked)

Servings: 4 (makes 8–10 pancakes)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 4 medium potatoes (approximately 500 grams; starchy variety such as Russet or Yukon Gold)

• 1 small onion

• 1 large egg

• 2 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon garlic powder (optional)

• Oil for frying (vegetable, sunflower, or canola oil)

Instructions

1. Prepare the Potatoes and Onion:

1. Peel the potatoes and the onion.

2. Grate both using the coarse side of a box grater or a food processor.

3. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is essential for crisp pancakes.

4. Transfer the drained potato-onion mixture into a large bowl.

2. Make the Batter:

1. Add the egg, flour, salt, pepper, and garlic powder (if using) to the bowl.

2. Mix thoroughly until the ingredients are fully combined and the mixture holds together when pressed.

3. Fry the Pancakes:

1. Heat 2–3 tablespoons of oil in a large non-stick or cast iron skillet over medium-high heat.

2. Scoop about 2 tablespoons of mixture for each pancake and flatten gently in the pan to about 1 cm (½ inch) thick.

3. Fry for 3–4 minutes per side, or until golden brown and crispy.

4. Drain on paper towels and keep warm in a low oven while you cook the remaining batches.

4. Stack and Serve:

Stack the pancakes on a serving plate. For presentation, layer them with a small amount of sour cream or crème fraîche between layers (optional).
Garnish with fresh chives, parsley, or a fried egg on top if desired.

Serving Suggestions:

• Traditional: With applesauce or sour cream

• Savory: With smoked salmon, poached egg, or sautéed mushrooms

• Brunch-style: Serve as a base for eggs Benedict or with avocado slices

Storage & Reheating:

• Store in the refrigerator in an airtight container for up to 3 days.

• Reheat in a dry skillet or toaster oven to restore crispness.

Let me know if you’d like a gluten-free, vegan, or sweet variation of this recipe (e.g. sweet potato or apple-based).