Perfect Potato Pancakes, also known as latkes, are a delicious and versatile dish made primarily from grated potatoes.
Crispy on the outside and tender on the inside, these pancakes are often enjoyed as a savory side dish or snack.
The recipe typically includes simple ingredients like potatoes, onion, eggs, and flour, which come together to create a flavorful base.
Perfect Potato Pancakes can be served with a variety of toppings, such as sour cream, applesauce, or even a sprinkle of fresh herbs.
Whether for breakfast, brunch, or a holiday celebration, these pancakes are a comforting favorite that highlights the humble potato in a delightful way.
INGREDIENTS:
4 cups frozen potatoes
5 slices bacon
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, well beaten
1/2 teaspoon grated cheese
INSTRUCTIONS:
Cook bacon in a large skillet over medium heat until smooth and tender, about 10 minutes.
Don’t forget to turn the pieces occasionally.
When the bacon is cooked, remove it from the pan and break it into pieces.
Set aside, but retain the bacon drippings in the pan.
In a mixing bowl, combine the hash browns, beaten eggs, onion powder, salt and pepper.
Stir in crumbled bacon and cheddar cheese until well combined.
Divide the mixture into 8 parts.
Heat the drippings in a pan over medium heat.
Fry the potato skins on both sides until lightly browned and golden, usually about 4 minutes per side.
After cooking these sweet potato baskets, serve
Potato Pancakes (or latkes) are simple to make, but there are many ways to customize them to suit different tastes. Here are some popular variations and tips to help you perfect your potato pancakes:
Variations of Potato Pancakes:
Different Types of Potatoes:
Russet Potatoes are commonly used for their starchy texture, which makes the pancakes crispy.
However, you can try Yukon Gold or even sweet potatoes for a slightly different flavor and texture.
Adding Vegetables:
Enhance the nutrition and flavor by adding grated vegetables like zucchini, carrots, or parsnips. Make sure to squeeze out excess moisture before mixing them in.
Spinach or kale can also be finely chopped and added for a green twist.
Cheesy Potato Pancakes:
Add shredded cheese like cheddar, parmesan, or mozzarella to the potato mixture for a richer, more savory pancake.
Herbs and Spices:
Add fresh or dried herbs like parsley, chives, thyme, or rosemary for a more aromatic pancake. You can also sprinkle in spices like garlic powder, paprika, or a dash of cayenne for some heat.
Gluten-Free Option:
Replace the all-purpose flour with almond flour, cornstarch, or a gluten-free flour blend for a gluten-free version of potato pancakes.
Vegan Potato Pancakes:
Skip the eggs and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a vegan egg replacer to bind the pancakes.
You can also use chickpea flour to help with binding while adding protein.
Toppings and Dips:
Traditional toppings include sour cream or applesauce, but you can get creative with toppings like avocado slices, smoked salmon, or a drizzle of hot sauce.
Serve with Greek yogurt, herbed cream cheese, or even a spicy aioli for dipping.
Tips for Perfect Potato Pancakes:
Grating and Draining the Potatoes:
After grating the potatoes, squeeze out as much liquid as possible using a kitchen towel or cheesecloth.
This helps the pancakes get crispy instead of soggy.
Let the drained potato liquid sit for a few minutes, then pour off the water and add the starch that settles at the bottom back into the potato mixture for extra crispiness.
Shallow Frying:
Fry the pancakes in a thin layer of oil, about 1/4 inch deep. Use oils with a high smoke point like vegetable oil, canola oil, or peanut oil to prevent burning.
Ensure the oil is hot enough (about 350°F/175°C) before adding the pancakes to the pan. If the oil isn’t hot, the pancakes will absorb too much oil and become greasy.
Keep Pancakes Crisp:
Place fried pancakes on a wire rack instead of a paper towel to keep them from becoming soggy.
You can also keep them warm in a low oven (around 200°F/95°C) until serving.
Even Shaping:
Use a spoon or small ice cream scoop to portion out the potato mixture.
Flatten them slightly with the back of the spoon to ensure even cooking and a nice, round shape.
Batch Cooking:
Don’t overcrowd the pan while frying. Cook in small batches to allow even heat distribution, which results in a crispier finish.
Serving Suggestions:
Potato pancakes are delicious on their own but can be elevated as a side dish for roast chicken, brisket, or grilled fish.
They’re also great for breakfast with poached eggs or sautéed mushrooms.
By experimenting with these variations and following the tips, you’ll be able to enjoy Perfect Potato Pancakes with the ideal texture and flavor for your preferences.
To keep your Perfect Potato Pancakes fresh and crispy for later, proper storage is key. Here’s how to store them:
In the Refrigerator:
Cool Completely: Let the potato pancakes cool completely to room temperature before storing. This prevents condensation from forming, which can make them soggy.
Airtight Container: Place the pancakes in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Layer parchment paper between pancakes to keep them from sticking together.
Storage Duration: Store in the refrigerator for up to 3-4 days.
In the Freezer:
Flash Freeze: For long-term storage, lay the cooled pancakes on a baking sheet in a single layer and freeze them for about 1-2 hours until solid. This helps prevent them from sticking together.
Transfer to Freezer Bags: Once frozen, transfer the pancakes to a freezer-safe bag or container. Label the bag with the date.
Storage Duration: Potato pancakes can be stored in the freezer for up to 2-3 months.
Reheating Potato Pancakes:
From the Refrigerator: Reheat in a skillet over medium heat with a little oil to crisp them up. Alternatively, you can reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
From the Freezer: Reheat directly from frozen. Place them on a baking sheet and warm them in the oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
By following these steps, you can store your potato pancakes while maintaining their crispy texture for later enjoyment!