These Herbed Potato Pancakes make a delicious and flavorful breakfast or snack. You won't be able to get enough of these crisp, tasty cakes.
Potato pancakes are a great way to change up breakfast. Instead of using flour and sugar, the main ingredient here is potatoes so you can sneak some vegetables into a meal that is usually reserved for sweet and savory. These delicious Herbed Potato Pancakes are made with onion, chives, and dill, which are so intense and flavorful.
The potato pancakes are cooked in oil, giving them a nice golden crust on the outside, releasing that yummy flavor that is reminiscent of a perfectly cooked french fry. Dip them or just eat them as they are, these herbed pancakes are just too tasty. Let's talk about what makes them so amazing.
Video Tutorial
Main Ingredients
- Potatoes. I recommend using russet potatoes in this recipe because they work best, due to the high starch content. If you don’t have russets, you may use Yukon Gold or Katahdin potatoes. Check out this Guide To Every Type Of Potato You Need To Know if you’d like to learn more.
- Onion. This ingredient adds extra flavor and a touch of sweetness.
- Eggs. These help to hold the pancakes together during cooking.
- Herbs. Chives (or scallions) and dill make the best combination. You can use only one of these herbs if that's all that you have on hand. Also, parsley can be used as a substitute.
- Flour. I use all-purpose flour here.
- Oil. You can use whichever kind of oil you normally use for frying. I used grapeseed oil when making my potato pancakes.
- Salt and Pepper.
How to Make Herbed Potato Pancakes
1. Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
2. Drain as much of the liquid as you can from the bowl and discard.
3. Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
4. Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.
Tips for Making Potato Pancakes
- Make sure you don't skip the eggs. The eggs play an important part in this recipe so you don't want to skip this ingredient. They bind the potatoes, herbs, and onion together so your pancakes stay together while cooking.
- Drain the excess liquid. Potatoes have a lot of starchy liquid in them, which can create a sort of mushy potato pancake if the batter is not drained before cooking. Make sure you don't skip this step so your pancakes are crisp and golden when done.
- Finely grate the potato. The potatoes are best when they are finely grated rather than coarsely grated or chopped into small sticks. This allows them to better mix and adhere to the other ingredients, so each bite of your potato pancakes is full of herbs and vegetables, with no bland potato chunks to ruin the delicious flavor.
Can you Make them Ahead of Time?
You can make these Herbed Potato Pancakes ahead if you want to save time or have them on hand for a busy morning. Just cook them according to the recipe and then store them until you're almost ready to serve. Then, either warm them in a skillet or place them on a baking sheet in the oven until crispy and hot.
How to Store Potato Pancakes
Store these Potato Pancakes in an airtight container in the refrigerator once they are cooled. They will keep fresh for up to 3 days. If you think you will not use them by then, then wrap them in foil and place them in a ziplock freezer bag. You can keep them in the freezer for about 2 weeks. Then, just allow them to defrost and reheat them in the oven or on the stove.
I hope you enjoy these tasty Herbed Potato Pancakes as much as my family does. They are so flavorful and crispy, with just the right amount of fresh herbs and salty, fried goodness. They also make a great snack as well as a breakfast, so enjoy them whenever you want.
You'll also love these yummy recipes:
- Classic Potato Pancakes
- Parmesan Mashed Potato Cakes
- Sweet Potato Hash Browns
- Skillet Potatoes
- Potato Flatbread
- Leftover Mashed Potato Cakes
Herbed Potato Pancakes
Ingredients
- 1 ½ lb. russet potatoes (about 4 potatoes)
- ½ medium onion
- 2 eggs
- ⅓ cup chopped chives
- ⅓ cup chopped dill
- ½ tsp. salt
- ½ tsp. pepper
- ⅓ cup all-purpose flour
- oil for frying
Instructions
- Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
- Drain as much of the liquid as you can from the bowl and discard.
- Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
- Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.
These potato herb cakes look delicious. Would you be able to bake them in a hot oven, until done? I guess the thinner the better, for a quick cooking time. And would I be able to use extra virgin cold pressed oil, to fry rather than grapeseed? I enjoy your recipes because they are not loaded down with sugar, butter, cheeses, etc.. I live in Sydney, Australia. And if possible, I know that I along with many other Australian cooks, would appreciate an alternative to some of the ingredients you use. I think in your rice and chicken recipe there were ingredients there, that I'm not familar with. Thank You.
Hi Gabrielle! Although I've never tried it this way, I think you can bake these in the oven. I would suggest using a silicone mat or parchment paper to prevent sticking. I'd suggest baking at 375F for about 15 minutes. Thank you for the kind words! Let me know if you try these!
Hi I am not eating eggs what do you suggest to use instead.
Thank you
Jed
HI Jed! You can skip it, I sussose. Just add an extra tablespoon of flour. Happy cooking!
Hi, not made them yet but know they will taste as good as they look. Also thinking of using turnip, daikon or swede for a lower carb version
Thank you for the recipe and could you tell me what dipping sauce you used in the video please -that looked great too.
Hi Sandy! Thank you so much. I am eager to find out how you like these pancakes! I used plain yogurt to dip these. 🙂