Potatoes make one of the most versatile (and delicious) side dishes on any dinner table. You can prepare them in so many ways, we won’t even try to count. From scalloped to mashed, you probably won’t run out of ideas to transform these humble spuds for any occasion. But today, we’re going old-school with a classic that’s sure to please: our scallion potato pancakes recipe.
Originally a peasant food in Eastern Europe, potato pancakes became popular in several ethnic cuisines, including the Jewish latke and Irish boxty. Our recipe most closely resembles that of a latke, and we incorporate scallions (or green onions) into our potato mixture for more flavor. They traditionally come with a side of sour cream, which we’ve included. What variation of potato pancake is your favorite?
When making this scallion potato pancakes recipe, we have some chef-approved tips to make them perfectly. You can also use this secret ingredient to keep them from burning!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 lbs. russet potatoes, peeled
- 2 eggs, beaten
- 1/3 cup all-purpose flour
- 1/2 tsp. garlic salt
- 4 scallions, chopped
- 1/2 cup oil
- 1/2 cup sour cream
Instructions
PrintHeat oven to 200°F. Line a baking sheet with paper towels; set rack on top. On large holes of a box grater set over a clean dish towel, grate potatoes. Wrap potatoes in a towel; squeeze dry. Transfer to a bowl. Stir in eggs, flour, garlic salt, half of scallions, ½ tsp. salt and ½ tsp. pepper.
In a nonstick skillet, heat ¼ cup oil over medium heat. In batches, shape ¼-cupfuls of potato mixture into patties. Cook, flipping once, until golden brown, 4–5 min. per side. Transfer to rack; place in oven to keep warm. Repeat with remaining oil and potato mixture.
In a small bowl, stir together sour cream, remaining scallions and ¼ tsp. salt; serve with pancakes.
Nutrition
- Calories: 180 kcal
- Fat: 7 gram
- Saturated Fat: 3 gram
- Protein: 5 gram
- Carbohydrate: 26 gram
- Fiber: 2 gram
- Cholesterol: 55 mg
- Sugar: 2 gram
- Sodium: 370 mg
Conversation
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