Potato Pankcakes

  • 4 cups shredded and peeled potatoes (about 4 large potatoes)
  • 1 egg, lightly beaten
  • 3 Tbsp. all purpose flour
  • 1 Tbsp. onion, grated
  • 1 tsp. salt
  • ¼ tsp. pepper
  • cooking oil

Rinse the potatoes in cold water and drain well.

Place the potatoes in a large bowl. Add the egg, flour, onion, salt, and pepper. Mix well.

In a skillet, heat about ¼ an inch of oil over medium heat. Drop the batter in by 1/3 cupfuls into the hot oil. Flatten to form a pancake.

Fry until golden brown; turn and brown the other side. Drain the pancakes on paper towels. Serve immediately.


This recipe is a sample from the Saint Anthony Sesquicentennial cookbook titled “Sharing Our Heritage; Celebrating 150 Years of Community.”

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