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Potato Pancakes

Baking potatoes, often called russet or Idaho potatoes, make the best potato pancakes. Potato pancakes are a perfect example of how a few simple ingredients can make a satisfying breakfast, lunch, or dinner. Serve with homemade applesauce and sweet and sour red cabbage.

Serves 4 – 6


  • 3 baking potatoes, peeled (about 4½ cups grated potatoes)
  • 3 eggs, beaten
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/3 cup whole wheat flour
  • 1 sweet potato or 2 parsnips, peeled and grated
  • 2 green onions, thinly sliced
  • Additional vegetable oil for cooking
  • 1 cup sour cream, optional


  1. Grate peeled potatoes directly into a bowl of water. Transfer the grated potatoes into a colander and press them to squeeze out as much liquid as possible.
  2. In a bowl, mix together the eggs, salt, pepper, and vegetable oil. Add the flour, whisking to combine. Add the potatoes, sweet potato or parsnips, and sliced green onions and mix well.
  3. Heat a skillet over high heat. Spread a small amount of oil evenly over the surface. Spoon about 2 tablespoons of the potato mixture to form each potato pancake. Flatten the pancakes with a spatula and cook until dark golden brown on both sides and cooked through. Serve immediately topped with applesauce and sour cream, if using.

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