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!
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Nutrition Information:Yield: 28 Serving Size: 1
Amount 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.
- 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!