This simple Gluten-Free Potato Pancake recipe is gluten-free with only 4 ingredients – red potatoes, onions, eggs, and salt. It makes a large batch, using a 5-lb bag of potatoes which is great for feeding a crowd. Be sure to check out the other #FoodieMamas breakfast and brunch potato recipes below!
Estimated reading time: 7 minutes
Table of contents
Gluten-Free Potato Pancakes
Potatoes are the #FoodieMamas ingredient for November.
I created a simple, gluten-free Potato Pancake recipe with only 4 ingredients – not including yummy condiments!
I love to top these Potato Pancakes with Greek yogurt, applesauce, maybe a little Parmesan cheese, and garnish with chives.
Potatoes are one of my favorite foods because they are so versatile and can be made into many delicious recipes.
I believe this is my first savory recipe on the blog, not counting my No-Knead Bread recipes (No-Knead Bread, No-Knead Oatmeal Bread & No-Knead Flaxseed Bread).
Ingredients
- A 5-pound bag of red potatoes, peeled, cubed then shredded
- 2-2-1/4 cups (4 medium onions) yellow onions, chopped
- 1-2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
- 5 tablespoons butter and olive oil for frying, see notes
- 1-2 tablespoons kosher salt, see notes in the recipe card at the end of the post
Suggested Toppings For Serving
- kosher salt, amount to taste
- fresh ground pepper, amount to taste
- Greek Yogurt or Sour Cream, amount to taste, see notes
- Organic applesauce, amount to taste
- Organic ketchup, amount to taste
- Parmesan cheese, shredded or shaved, amount to taste
- fresh chives, chopped, amount to taste
Kitchen Tools
- large colander
- measuring spoons and cups
- 2-cup wet measure
- mixing bowl(s)
- large skillet
- splatter cover for frying
- chef’s knife
- food processor
- cheese grater
- spatula
- paper towels
Web Story
Here is a collage showing the process of making Potato Pancakes (GF):
Other Potato Recipes You Might Also Like
- Homemade Mashed Potatoes
- Roasted Rosemary Potatoes
- Herbes de Provence Roasted Sweet Potatoes
- Red Potato Salad with Dill
- Potato Pancakes (GF) #FoodieMamas
- Classic Homemade Tater Tot Casserole
- Oatmeal Cookie Marshmallow Sweet Potato Casserole
Potato Pancakes with Eggs and Mornay Sauce from Kaitie at Fuchsia Freezer – This Mornay sauce looks delicious over these potato pancakes!
2. Waffle-Iron Hash Brown Breakfast Potatoes from Chrissie at The Busy Baker – What a great idea to use a waffle iron to make hash browns!
3. Shredded Tater Cupcakes with Gruyere & Bacon from Ali at Home and Plate – These Tater Cupcakes are great for entertaining or on the go, look at those crispy edges!
4. Kerala Style Breakfast Potato Stew from Manju at Cooking Curries – This Kerala Style Breakfast Potato Stew looks warm, delicious and comforting, especially for the cooler weather.
5. Chive and Garlic Brunch Potatoes from Emily at The Best of this Life – Chives and garlic are excellent flavors to compliment these Brunch Potatoes.
6. Breakfast Tikkis from Deepika of Easy Baby Meals – Don’t these Breakfast Tikkis look scrumptious?
Thank you for reading my 2nd contributing post to the #FoodieMamas Monthly Recipe Roundup!
This was so much fun, I can’t wait for next month, stay tuned!
If you make “Potato Pancakes (GF)” and post a picture on social media, be sure to #lifeslittlesweets #FoodieMamas and link back to the post, thank you in advance!
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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Thank you for reading and following along!
Gluten-Free Potato Pancakes
This simple Potato Pancake recipe is gluten-free with only 4 ingredients – red potatoes, onions, eggs, and salt. It makes a large batch, using a 5-lb bag of potatoes which is great for feeding a crowd.
Ingredients
- A 5-pound bag of red potatoes, peeled, cubed then shredded
- 2-2-1/4 cups (4 medium onions) yellow onions, chopped
- 5 large eggs
- 1-2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
- 5 tablespoons butter and olive oil for frying, see notes
- 1-2 tablespoons kosher salt, see notes
Suggested Toppings for serving
- kosher salt, amount to taste
- fresh ground pepper, amount to taste
- Greek Yogurt or Sour Cream, amount to taste, see notes
- Organic applesauce, amount to taste
- Organic ketchup, amount to taste
- Parmesan cheese, shredded or shaved, amount to taste
- fresh chives, chopped, amount to taste
Instructions
- Chop onions and shred the washed, cubed potatoes (cut in 1-1/2 size pieces, to fit in the food processor chute. For a large number of potatoes like this, the fastest method is to use a food processor (instead of a grater) with a shredding attachment. You can drain any moisture from shredded potatoes and pat dry with paper towels or a dish towel, I prefer to put the shredded potatoes in a colander with a bowl underneath allowing them to drain, you will see a lot of water drain. Getting any excess moisture out is important. Sprinkle lemon juice onto shredded potatoes to prevent browning.
- Transfer to a large mixing bowl, add chopped onion and eggs to the shredded potatoes. Sprinkle salt. Mix until all ingredients are combined evenly. To get more moisture out, I transfer back to the colander with a bowl underneath to allow it to drain while scooping batches to fry in the pan.
- Use 1/4 cup measure for scooping potato mixture. Preheat the pan with 1 tablespoon of butter and a drizzle of olive oil to start (I add more butter and olive oil, as needed). Carefully, flatten slightly with a spatula and cook the pancakes for 4 mins on medium heat. Cover it with a lid or a splatter cover. Flip over when golden browned and cook an additional 4 minutes covered - I set a timer on my phone so they don't burn, you may have to lower the heat from medium-high to medium if the pan gets too hot. My pan will fit 4 at a time, when each set is done, I pile them on a plate. This process can go faster if you have a griddle surface to cook them on. I can get 28-32 pancakes depending on how generous the 1/4 cup scoops are. When they are done, season with salt and pepper to taste, serve with chopped chives over Greek yogurt or sour cream and applesauce. Enjoy!
Notes
- Kosher salt: I use 1 tablespoon to keep the salt content low and add more later but you may want more salt for more flavor
- Greek yogurt: Non-fat or full-fat, the plain flavor tastes just like sour cream and it's healthier!
- Unsalted Butter: You can use butter or for a vegan option use canola oil, light olive oil, or coconut oil, I use butter in combination with a drizzle of olive oil
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
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STAUB Cast Iron Fry Pan, 12-inch, Cherry
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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Calphalon 13" Stainless Steel Splatter Guard
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HÖLM 3-Piece Stainless Steel Mesh Micro-Perforated Strainer Colander Set (1-Quart, 2.5-Quart and 4.5-Quart)
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OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
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Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
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OXO 1063494 Good Grips Turner, Spatula, and Tongs Set - Safe for Nonstick Cookware,3 Piece
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Morton Salt Kosher Salt, 3 lbs, Pack of 2
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Totally Bamboo Salt Box, Bamboo Storage Box with Magnetic Swivel Lid, "Salt" Engraved on Lid
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Amazon Brand - Solimo Basic Flex-Sheets Paper Towels, 6 Value Rolls, White, 148 Sheets per Roll
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Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
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OXO Good Grips Box Grater
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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Nutrition Information:
Yield: 28 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 503mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best.
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These sound so good! i have fond memories of my Polish grandmother making us potato pancakes every Christmas (with applesauce, of course). Delish!
Hello Blair, yes, I love the applesauce, it counteracts the saltiness very well and it’s definitely Fall-appropriate comfort food, thank you for commenting!
Wow, these looks so good Sara. Great recipe! Now I’m hungry!
I loved this recipe. Planning to make it soon. :).Yum
Thank you Deepika! This was so much fun, can’t wait to see what everyone comes up with next month!
Yummmm! Some new ways to use versatile potatoes – all the recipes look great!
Thank you Linda!
Simple but delicious! These would make great canapes too
I have a bunch of potatoes feeling loveless as they sit isolated in my dark pantry. And then I saw this. . .and shouted Eureka. What a great way to transform those lonely potatoes into something delicious. And I love the idea of topping them with Greek yogurt. . .or applesauce. . .or both. 🙂
Hi Lynn, yes, the last time I made these, I got 3 days of potato pancakes and I eat at least 4 in one sitting. They keep well in the refrigerator with a heat up in the oven, to crisp them up again 🙂
YES!!!!!! YUM!!!!!!
You know any recipe that has shredded potato in is going to be a winner!
Thank you Claire!
These would make sure a great snack for the kids! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you are having a great week!
Thank you Lauren! I love FFF!