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These German potato pancakes are a nice change from regular pancakes. They make a great dinner meal when served with Bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.
Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium potatoes, peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil
Directions
Step 1
Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion.
Step 2
Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten. Cook until browned and crisp, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining potato mixture.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 283 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 10% |
| Cholesterol62mg | 21% |
| Sodium246mg | 11% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber5g | 18% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C43mg | 215% |
| Calcium47mg | 4% |
| Iron2mg | 12% |
| Potassium943mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Wonderful recipe! My husband ate so many he didn’t even care about the rest of the meal. I did add about 1 more tablespoon of flour because I didn’t dry off the potato shavings nearly enough. But it was so quick, easy, and yummy!!!!
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This is one of the easiest receipes I have found yet!!!
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This was a wonderful and easy potato recipe! I served it with a boneless sirloin and a veggie, and it was a great change from mashed potatoes! One thing I think is you could use only one egg, b/c after making them they are a little “wet”. These reheat in a toaster oven VERY well! And I didn’t think they needed any sauce or sour cream, they’re good just like they are. And you could easily personalize them by adding your favorite seasonings!
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I thought these were great, they tasted just as I imagined they would. I served them with applesauce and with maple syrup and ate them as the main meal. I followed the recipe as given and I would not change anything.
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My family loved this recipe. It is definitely a “keeper”. My hubby’s German Grandmother used to make these for him, and he said these reminded him of hers! Mine were also a little “wet”, but I’ll try to strain the potatoes a little more next time.
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This recipe is awesome! I didn’t dry out the potatoes enough, but they still turned out great. It is a simple recipe that has ingredients that are already found in your kitchen. I have to cook these more often. 🙂
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“If anyone knows about Waffle House potato pancakes, you would have thought Wendy was the creator of this fantastic recipe. 6 stars for Wendy L. You go girl!!” F. Johnson – STL
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My mom used to make these, and I think she was getting just a litle tired of me asking how to make them.
But thanks to this incredible recipe that taste just like MOM’s, I won’t have to trouble her anymore!!
😉 -
These were wonderful. I used about 1/4 cup of fried onion bits instead of fresh onion and they tasted great.
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This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating potato pancakes every Christmas morning. This recipe is easy and sooooo good, impresses my husband every time! I do have a little trick that cuts down on the moisture from the potatoes – if you peel and boil the whole potatoes the night before (boil for only a few minutes). Then, cover and refrigerate the potatoes until morning. This will make shredding so much easier on the arms if you are doing it manually and it also cuts down on the moisture!
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Tasty AND easy. Hard to beat that.
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Very Very tastey. Served these with Christmas brunch. a huge hit. I will definately make these again.
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I am full German and these are quite authentic. Thanks for sharing .
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Great recipe. Tastes just like the potato pancakes at a German restaurant we have eaten at.
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The best potato pancakes I have had in a long time. The only problem was that the potatoes were still a little under cooked. That didn’t seem to matter there were no leftovers. Denise
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A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I’ve only had potato pancakes once before from a deli; they definitely didn’t compare to this recipe.
I made them as-written, and ate them with sour cream and homemade applesauce. Two descriptions came to mind: delightful, and finger-lickin’ good!
I will definitely make these again, and soon. This recipe is great for breakfast. For a dinner side, I’d try adding a little garlic powder and parsley.
Awesome, Wendy! Thanks for sharing!
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This recipe was easy and delicious! I cheated a little and used frozen hash browns (thawed). My 9 year old son loved them and they went great with leftover turkey soup!
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These were wonderful, the family loved them!! I found we needed to add a ‘pinch’ more salt. Thank you so much for this wonderful recipe.
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too much onions for my taste (i’m not really an onion fan), next time i will add less onions, and i will sautee them before mixing them in with the rest. goes good with city chicken recipe from this site 🙂
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Easy and tasty. I made this to go along with kielbasa and sauerkraut for dinner. Great with a little maple syrup, too.
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I used a food processor to “shred” my potatos. I didnt even think to drain them after shredded. Big watery mess.. BUT! My second batch was great! The kids went wild for these.
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Very simple and delicious. I used sour cream and apple sauce for the sauce.
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This recipe gives you the classic potato pancake.
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My mother had made potato pancakes like these when I was little. I made them for my fiance and he said they were the best he had ever tasted; better than any restaurant and even better than his grandmothers! Wow, what a compliment. The only alteration I made was I doubled the flour and the salt. Excellent recipe!
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I squeezed out extra water from shredded potatoes by using a cheesecloth. Also doubled flour and salt plus added 1/4 C finely chopped fresh parsley. Be sure not to let the potato mixture sit too long or more water will be drawn out from the potatoes.
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Regular pancakes will keep in the fridge, if you make too much. These, on the other hand, oxidize at the speed of light. By the time I was done shredding the potatoes, half of them had already turned a nasty-looking brown color. I had too much left over and tried to save the rest of the mix to make breakfast the next morning, but it turned a horrible dark grayish-purple color overnight. The recipe itself is ok and tastes fine, but I would strongly recommend making only as much as you can use, or you will waste your ingredients.
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I used my blender to grate the potatoes in 1/2 c. of milk. This will keep the potatoes from turning dark or black. Then add extra flour to thicken. Mine turned out just fine.
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YUM! Just what I remember them like when I was little. I love them with either sour cream or applesauce on top!
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These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in my food processor and emptying it into a bowl of cold water after each potato. I had read that when making homemade french fries to put them in cold, even ice water and then dry them before frying. I then took a handful at a time and squeezed them in the collander and added them to the egg mixture. This worked great. There was no change in color, or if there was it was limited. Once dinner was over I quickly put the leftovers in plastic baggies and put them in the freezer, hopefully this will keep them from oxidizing. Thanks so much for this great recipe!!!
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I made these a few weeks ago and I actually did not make too many as I did not know how well they would go over but…they were a hit! My son actually ate 3 before I ever even got them to the table. Next time I make them….I will definitely double the batch.
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Made as is. No problem with oxidation because we soaked them in water and then pressed the water out. Delicious, thanks!
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This was a good recipe. My 17-month old baby loved it. My 4-year-old was a typical 4-year-old and picked at it, so who knows? I only gave it four stars because it seemed more like hashbrowns than pancakes. Maybe my potatoes (what I consider medium red potatoes)were too big? Next time I’ll make more egg/flour mixture to go with it. That said, it was good. I spruced it up because we were having it as a side dish for dinner and added a little fresh oregano, thyme and garlic (just a little though). It was good, and I will make it again and see if it was just my potatoes or if it was the recipe.
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These are to die for and so easy to make. They were so tasty and delicious!! I used a food processor to shred the potatoes and cooked them right away, so I had no problems with oxidation. Thanks for a yummy recipe!
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This has now become a Christmas morning tradition. My fincee loved these. I added ham and cheddar cheese to these and they turned out excellent. This recipe is one that definately lives up to its claims.
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I loved this recipe. It brought me back when I was a child and my grandmother would make them for us every sunday. I wouldn’t change a thing, tho my husband adds an extra heaping of salt.
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Yum Yum tasted great with sour cream and a little butter.
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These are pretty good and pretty easy. Quite economical with a cheap bag of spuds. However, I found that using a small frying pan, the first batch used up all the oil. I didn’t replace the pan with more oil for the second batch, and they didn’t turn out quite the same. Not as cooked in the center. So next time I think I’ll use my largest fry pan and do more at one time so that I don’t have to keep refilling the oil, and waiting for it to heat up. A little on the fatty side for us, but a good treat every now and then!
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Very good recipe. They were excellent.
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Great German recipe! My boyfriend and roommate loved it. The only changes I made were in the amount of oil used, 2 tablespoons just wasn’t enough to brown the whole batch. This may have been due to the fact that I cook with cast iron. So I kept about 1/4 inch in the pan at all times, but after making that little adjustment they browned perfect!
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My husband and I really enjoyed this recipe. After shredding the potatoes I soaked and rinsed them in very cold water until water ran clear. This gets rid of the starch and makes a crispy on the outside pancake. I then just squeezed dry in a towel and followed the recipe. Turned out beautifully. Served with real maple syrup and it was a treat. Yum…
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The best. Just like my grandma use to make. A lot of work to shred the potatos but worth the eeffort.
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Perfect. I’m “new” to cooking and had no problems with this recipe. Soaked the potatoes in cold water (with ice) prior to grating them. Used a cheesegrater as I don’t have a food processor but still wasn’t much of a hassle. Then soaked the shredded potatoes in cold water again until ready. My german fiance adored them. I served them with applesauce. Thanks for the recipe!
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We really enjoyed these. I love potato pancakes and this was such a simple recipe to follow. NOTE: Don’t try to make your pancakes too big or it just doesn’t work the same. My first try I used too much of the mixture so it was thicker then it should have been and took longer to fry and was not as crisp. These are great with eggs or with a bit of sour cream and applesauce on the side. Thank you Wendy
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These were awesome, just like my mom used to make. I followed the recipe exactly (I put the shredded potatoes in a cloth and squeezed out the excess water). They are a huge hit with my family.
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Excellent, my first attempt at this dish and it came out great. Give it a try, you’ll enjoy it. Very easy to make.
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These were so good! I couldn’t make enough for my family!
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Taste just like Mom’s. Good, easy receipe.
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Taste just like Mom’s. Good, easy receipe.
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These are great and easy to make! Great with the Slow Cooker Kielbasa and Beer recipe.
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These are wonderful! I took the advice of soaking the potatoes before cooking them and they turned out perfect! My husband loves them!
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We love this recipe! We make it often! We use frozen (thawed) shredded potatoes (about a handful per potato). This is definitely a favorite in our house!
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So simple, yet so good. I used only one potato, cut down on the rest of the ingredients and made them sans baking powder (didn’t have any on hand) and they still turned out great. I also didn’t have any suitable topping so I had them with cream cheese and it was surprisingly good. Thanks so much for the recipe!
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Very, very good. Followed the advice to squeeze potatoes dry and they came out great. My husband says “better than mom’s”.
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The best potato pancake recipe I’ve tried. If the pancakes aren’t sticking together just add an extra egg.
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Taste was pretty good, but I had lots of trouble keeping them together when frying and flipping them. They needed salt also.
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DE-LIC-IOUS!!!!!!!!
My family loves these and the recipe is so easy to follow! Make sure you remember to press them flat! 🙂
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I could not get these buggers to stay together like a “pancake”. They seemed more like hashbrowns. My 11 year old loved the taste, so I would make them again.
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This was yummy, i definitely look foward to making it again now that i have a food processor
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I made these as latkes for a Chanuka party and they were a real hit! I had to triple the salt, though – and some people still added their own. It’s a good idea to squeeze the excess water out of the shredded potatoes before mixing with the rest of the ingredients. Terrific with sour cream or applesauce!
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These pancakes were absolutely incredible. I could not stop eatting them.
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Delicious! This is the first time my shredded potatoes haven’t turned brown! I chilled the pototoes in ice water and put them through my Quisinart in small batches. I pressed as much water as I could out of each batch before mixing it with the egg, etc. I also used Yukon Gold potatoes – don’t know if that made a difference.
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Very good! I used pre-shredded hash brown potatoes with onions and peppers in them. I wasn’t exactly sure how many potatoes that consisted of, so I kinda guesstimated, and I ended up adding another egg and more flour. I used plain yogurt instead of sour cream, and they were delicious. My only complaint is that they were rather greasy, at least for my taste, but a very good comfort food.
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good,easy recipe to make .i added tabasco sauce to the mixture to put some extra zing in it
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Very tasty! After reading other reviews, I added extra salt up front. I shredded the potatoes directly into the mixture, stirring frenquently so they wouldn’t turn pink. I used xlarge eggs & small/medium sized potatoes. The consistency was perfect. When dropping the tblsps into the pan, it might seem a little runny, but don’t let that fool you. Just press each patty flat, and it should cook up just fine. My husband is already asking when I’m going to make this one again!
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Excellent! Using grated potatoes instead of blending the ingredients is much better than Oma used to make, and I used to think hers were the best. Very easy! Serve with applesauce and sour cream.
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This is a great recipe! My largest skillet is not so big, and when cooking, after two batches had to add a little more oil. I did not scale this recipe down at all, even though I live by myself. I will have leftovers for days, which is awesome. I added 1/2 a red bell pepper, and 1/4 C fresh dill. In the future I might add a bit of parsley. Serve with dilled sour cream and applesauce! I will make these many times in the future.
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I added some salt to shredded potatoes to draw out extra water and to prevent it from turning into pink/brown. I didnt add extra salt into the mixture, but added 1 teaspoon of curry powder to add extra flavour. I served it with mayonise instead of sour cream. My fiance asked me to make again with some spring onion(shallot) added. Nice recipe, I will try it again ;).
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I found these to be very good. My family would like for them to be as thin as possible to make them crunchier. We had ours with sourcream or ketchup.
I will definately make again 🙂 -
These were alright. I would shred the onion & add more salt if we make next time. We usually don’t fry anything so that may have made a difference in feeling that were greasy.
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I worked in a german restaurant for 6 years, and these tasted just like them. Great recipe!
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These are as good as the ones I remember my Grandma making when I was young! My kids loved them. A keeper in my file.
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This is our first time ever having potato pancakes….It was easy (aside from the time-consuming shredding of the potatoes) and very tastey. A few of my kids ate them with syrup on them and the others had mayo on them. Thank you for the recipe
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this recipe might have a long prep time but it’s well worth the trouble! to move things along i shredded my onion instead of mincing it. get everything ready then shred your potatoes last. don’t worry if the raw mix discolors a little. it’s minor & won’t show up in the end result. i also put the first batch on a rack in a warm oven while frying the second batch (18 pancakes total). these were made as an oktoberfest treat for my boyfriend & went beautifully with “baked pork chops I” (another wonderful recipe from this website) & applesauce. thank you wendy!
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These taste wonderful! It’s well worth going through the trouble to hand grate all those potatoes. When frying, they do use quite a bit of oil, though. Thanks for a great change from regular pancakes!
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Pretty darn good if you ask me 😉 I fixed these one night for the family, however I had to cook them slowly in order for the potatoes to fully cook..but the flavor was great
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These were really tasty. I served them with rouladen and just topped them with a touch of seasoned salt. I used my cheese grater to shred the potatoes. Very easy.
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This recipe was basically tasty,but it needed a little revving up. Next time I make it I will increase the amount of salt and pepper and throw in some garlic. Otherwise, it was very good.
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Definatly a meal to make with a food processor. Great flavor Goo some sour cream on and you have a hearty meal.
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Delicious! I used very finely shredded potatoes–great texture and flavor. Even my daughter ate them! We had a “fish fry” dinner at home — tasted like a restaurant. Thanks.
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These taste really great and are really easy to make. I like tarter sauce with mine.
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So yummy! I did a trial run last night for Christmas morning and these will be wonderful with our stollen on Sunday. Easy and good comfort food.
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These were pretty good but even with a whole onion in them they still tasted as though they were missing something. I tried to keep them warm in the oven as other reviewers had suggested but some of the pancakes lost their crisp crunch. The ones that I did last were by far the best. Maybe next time I’ll try them with some green onion instead.
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Great recipe-tasted like my mother used to make when I was a kid. My ten year old and her friend thought they were great-one used catsup and the other sour cream. Thanks for the recipe!
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I made this recipe for dinner and it turned out very good. I added Italian seasoning, and seasoned salt,as well as a clove of galic in with the onions. After frying, I laid them on a paper towel to soak up some of the grease, then put them on cooling rack in the oven. I heated the left overs up for breakfast the same way. They stayed very crispy in the oven the first day, and slightly less cruchy when I reheated them. Very good for something different to have for breakfast or with dinner.
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Loved these. My polish grandpa used to make a similar recipe when I was a child. These are as close as I’ve been able to find.
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The pancakes turned out crispy on the outside and soft in the middle. Very yummy, but during cooking I had to use more oil for some reason. Also, my pancakes turned out to be very hash brown-like. Wondering if I did anything wrong? Anyway, the part where you have to grate the potatoes was very labor-intensive but the taste of the creation with a touch of sour cream, apple sauce and a sprinkling of dill was heaven on a plate!
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The recipe was wonderful the whole family enjoyed it.
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As others suggested I added more seasoning to this recipe… salt, pepper and garlic powder (about 1/2 tsp. each). Make sure your oil is hot before you put any in the pan or they will soak it right up. Everyone here enjoyed them!
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These are called Riebelkuchen…….and normally they are served with applesauce.
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this is the exact same recipe my great grandmother from Ukrania used to make. Only one additional suggestion. Once potatoes are grated squeeze out excess water either using a cheese cloth or 3 paper towels work well too. The latkes will cook better without the excess water. Made them for one daughters preschool class and the others kindergarten class. Both were great successes. We either have them with sour cream or applesauce.
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I have making these for 47 years and eating them for 64 yrs, Grandmother was German
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Being from German and Polish decent, I have made TRUE German and Polish Potatoe Pancakes. I found that using 1-1/2 Tablespoons of Flour and GRATING the potatoes and onions instead of SHREADING the potatoes makes a more flavorable pancake. You can also put the potatoes, eggs, onions etc., into a blender and select the grate speed and the batter comes out very nice. The less flour,the better the pancake. The TRUE way to eat potatoe pancakes is accompanied with sour cream and/or applesauce or plain along with a meat such as roast beef or pork. One important thing to remember,, is that German or Polish potatoe pancakes are DEFINITELY NOT Latkes. Latkes require more flour and are more dense.
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Excellent recipe ~ The family loved them!!! We ate them with applesauce. Thanks!
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This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don’t fret about the discoloration…it is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don’t spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.
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These were wonderful! I’ve tried to make potato pancakes before by just estimating amounts of potato, onion, egg, etc. with mediocre results. I followed this recipes exactly, cooked them in a cast iron skillet, and topped with sour cream. Excellent!
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Delicious! For a wholesome meal, serve the pancakes with yoghurt with a pinch of cayenne and fresh, steamed spinach with a touch of soy sauce.
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This is a fantastic recipe and tasted just like the potato pancakes my Mother and Grandmother used to make when I was little. I followed the recipe and they are the best tasting!!
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Good but bland. We added more salt and pepper, and also used some Hot & Sweet mustard to dip them in. I would make them again, but with some modifications. Thanks!
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These were pretty good, served with apple sauce and sour cream.
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Super! I added one extra egg, and I also added 1/4 cup chopped fine onions it was wonderful.
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