Anne's Potato Pancakes

Anne's Potato Pancakes

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  KURZANNA

“Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
  2. Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

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Reviews (17)

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I have been making potato pancakes for YEARS and I always put my shredded potatos in a clean dishcloth and give them a good wringing before I add the eggs and such...



My red potatoes gave off a lot of liquid after shredding & I can't imagine adding 3 eggs to this. I only used one egg & still had to add at least twice the amount of flour called for. I should've used my common sense & squeezed the moisture out of the potatoes instead of trying to compensate by adding extra flour to a terribly soupy mixture. They didn't turn out bad but I could've saved myself some time & energy if I would've just trusted my own cooking skills.



This was good, but there was nothing overly special about it. Point to remember~ some spuds have more moisture than others. If you don't use the reds in the recipe, you may need to adjust the amount of flour.

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Amount Per Serving (10 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Roast Potatoes


next recipe:

Potato Pancakes II