Potato Pancakes Recipe by Pasquale Sciarappa

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with less fat.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan binder, while aquafaba is an inexpensive egg substitute.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat option, while vegetable oil is budget-friendly.

Start by shredding the potatoes using a grater, being careful with your fingers.

Shred the onion into small pieces.

Squeeze out excess moisture from the grated potato and onion mixture.

Place the squeezed mixture into a bowl.

Add salt and black pepper to the bowl with the potato and onion mixture.

Add 2 tablespoons of flour to the mixture and mix well.

Heat olive oil in a frying pan over medium heat until warm.

Spoon the mixture into the pan, flattening it slightly to form pancakes.

Cook the pancakes slowly until they are golden brown on one side, then flip to cook the other side.

Remove the pancakes from the pan and place them on paper towels to drain excess oil.

Serve hot with sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens