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Quick and Easy German Potato Pancakes

Recipe by Jenn Giam Smith

  • Total Time35 minutes
  • Yield12 pancakes 1x

Learn how to make German potato pancakes the easy way. This recipe uses frozen hashbrowns and onion powder to save you time and effort while still delivering great taste.

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5 from 1 review

potato pancakes cooking in a skillet on the stove after being flipped (side shown is golden brown)

Ingredients

Units Scale

Instructions

  1. Mix the eggs, onion powder, sea salt, and, ground white pepper.
  2. Add the AP and rice flour to the egg mixer, and whisk together into a paste.
  3. Add and fold the shredded hashbrowns together with the egg batter using a silicone spatula until completely combined.
  4. Heat a cast iron pan on medium-high heat. Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil. Allow the oil to heat (it will being to shimmer).
  5. Scoop up about 3 Tablespoons of batter (I like to use a cookie scoop for this) into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
  6. Place the cooled potato pancakes in a single layer on a cooling rack nested into a baking sheet
  7. Continue this process; oil, batter, and flip until all are done.

Equipment

Notes

Storage

Fridge: Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container. 

Freeze: You can also freeze your potato pancakes for up to three months. Enjoy them anytime!

to do this use the following instructions:

  1. Let the pancakes cool completely
  2. Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
  3. Transfer to a freezer-safe bag or airtight airtight container

Find it online: https://www.jenn-smith.com/quick-and-easy-german-potato-pancakes/