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. Be sure to check out the other #FoodieMamas breakfast and brunch potato recipes below!
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 make into many delicious recipes.
[bctt tweet=”This simple Potato Pancake recipe is gluten-free with only 4 ingredients and it feeds a crowd! #FoodieMamas “]
Here is a collage showing the process of making Potato Pancakes (GF):
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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
- 5 pound bag of red potatoes, , cubed then shredded, you can have them peeled or unpeeled (I leave skins on to save time and cut off any bruised parts, if any)
- 2-2-1/4 cups chopped yellow onions, (4 medium onions)
- 1-2 tablespoons fresh lemon juice, , about 1/2 a lemon
- 5 tablespoons butter and olive oil for frying, (butter or for a vegan option use canola, light olive oil or coconut oil, I use butter in combination with a drizzle of olive oil)
- 1-2 tablespoons 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)
- Suggested condiments for serving:
- salt and pepper to taste, (I like to use sea salt for this recipe, and I add the pepper after it's done cooking)
- Greek Yogurt, (Non-fat or full-fat, the plain flavor tastes just like sour cream and it's healthier!) or Sour Cream
- Organic applesauce
- Organic ketchup
- cheese, , I used Parmesan cheese
- chopped fresh chives
- 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 amount 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 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 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 spatula and cook the pancakes for 4 mins on medium heat. Cover it with a lid or a spatter 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 it 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!
Here are the other #FoodieMamas breakfast and brunch recipes using potatoes for November! Please take the time to check out each one! Thank you 🙂
- 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!
[bctt tweet=”I just checked out #FoodieMamas November Roundup – Breakfast & Brunch Potatoes and you should too!”]
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!
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