• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

COOKTORIA logo

  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Vegan
    • Quick Dinners
    • Sweet treats
  • About
  • Quick Dinners
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Lunch
  • All Recipes
  • Dinner
  • Side dish
  • Quick Dinners
  • Healthy Recipes
  • Comfort Food
  • About
  • Free E-Book
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Breakfast

    Herbed Potato Pancakes

    Oct 12, 2021 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    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.

    Herbed Potato Pancakes close up shot

    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.

    shredding potatoes

    2. Drain as much of the liquid as you can from the bowl and discard.

    removing liquid from the potatoes

    3. Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.

    adding eggs to the potatoes

    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.

    frying the pancakes
    Potato Pancakes on a white plate

    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.

    Potato Pancakes on a plate

    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

    Tania Sheff
    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.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, Lunch
    Cuisine ukrainian
    Servings 4 servings
    Calories 279 kcal

    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.

    Notes

    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.

    Nutrition

    Calories: 279kcalCarbohydrates: 41gProtein: 8gFat: 10gSaturated Fat: 1gCholesterol: 82mgSodium: 282mgPotassium: 810mgFiber: 3gSugar: 2gVitamin A: 566IUVitamin C: 16mgCalcium: 52mgIron: 3mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

    More Breakfast Recipes

    • Cabbage Pancake
    • Pancake Mix Crepes
    • Apple Oat Smoothie
    • The Best Vegetable Fritters
    219.6K shares
    • Share

    Filed Under: All Recipes, Breakfast, Lunch, Quick Dinners, Vegetarian

    Reader Interactions

    Comments

    1. John Gallo says

      September 19, 2023 at 6:49 pm

      potatoe pancakes should be easy peasey

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    SEARCH COOKTORIA

    Hello friend!

    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

    BEST HEALTHY RECIPES

    Mushroom Bourguignon

    Steamed Cabbage

    Roasted Fingerling Potatoes

    Cauliflower Steaks with Marinara

    Chickpea Carrot Salad Sandwich

    Cabbage with Potatoes and Carrots

    More Posts from this Category

    LET'S KEEP IN TOUCH

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    POPULAR RECIPES

    Cajun Shrimp

    Leftover Turkey Salad

    Easy Baked Cabbage Steaks

    Mediterranean Quinoa Salad

    Old Bay Steamed Shrimp

    Chicken Angel Hair Pasta

    More Posts from this Category

    Footer

    ↑ back to top

    Privacy Policy

    Privacy Policy

    Newsletter

    Sign Up! for emails and updates

    Get in Touch

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Cooktoria LLC 2021

    219638 shares