Crispy Golden Potato Pancakes

Lush, tender, rosy and very tasty — just what you need! Potato pancakes in a frying pan come out with a tender center inside and a golden crispy crust on the outside. They are perfect for both breakfast and a hearty snack. No one will remain indifferent!
cook time: 25 min
Ruby Colston
Crispy Golden Potato Pancakes

Nutrition Facts (per serving)

185
Calories
10g
Fat
19g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Ground black pepper to taste
Wheat flour 40 g
Salt to taste
Potato 300 g
Vegetable oil 2 tbsp
Chicken eggs 1 pc

Recipe instructions

Step 1

Step 1
How to fry fluffy potato pancakes with eggs in a frying pan? Prepare your ingredients. Take a deep frying pan with a thick bottom and a lid. Wash the potatoes, peel and grate on a medium grater. If desired, you can squeeze the juice out of the minced potatoes and rinse them to remove excess starch, then the potato pancakes will turn out snow-white. But it’s better not to do this, so the potato pancakes will be more tasty, crispy and rosy.

Step 2

Step 2
Place the grated potatoes in a deep bowl. Add salt and ground black pepper to taste. Beat in one chicken egg.

Step 3

Step 3
Stir the mixture so that the chicken egg and spices are mixed with the potatoes.

Step 4

Step 4
Add flour to the potato mixture. Add it with a spoon in parts, mixing well each time to monitor the consistency of the dough. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
The dough should be quite thick, thicker than sour cream. Then the potato pancakes will turn out thick and fluffy. Pour vegetable oil into a frying pan and heat it. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe.

Step 6

Step 6
Place one tablespoon of potato dough on one pancake, adjusting the edges and not letting the dough spread. When the potato dough has set well, forming a good crust on the bottom, cover the pan with a lid, turn the heat to medium and fry for about 7-10 minutes. Then remove the lid and fry the potato pancakes for about 5 minutes, then turn over and fry until golden brown on the second side. Fry each batch of hash browns this way.

Step 7

Step 7
Remove them carefully with a wooden spatula onto a plate lined with a napkin so that the remaining vegetable oil is absorbed into it. Serve potato pancakes with sour cream and fresh vegetables and herbs. Bon appetit!

Additional rubrics

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