Go Back

Print Recipe

Ingredients
  

  • 6 large potatoes peeled
  • 1 tbsp onion powder
  • tbsp garlic powder
  • 2 eggs beaten
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1/2 cup breadcrumb
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

Instructions
 

  • Grate the peeled potatoes.Place the shredded potatoes in a clean kitchen towel and squeeze out any excess moisture.
  • In a large bowl, combine the shredded potatoes, onion powder, garlic powder, oregano, thyme, beaten eggs, breadcrumb, salt, and black pepper. Mix well until all ingredients are evenly combined.
  • In a large skillet, heat vegetable oil over medium-high heat. Make sure the oil is hot but not smoking.
  • Form the Pancakes:
  • Take a portion of the potato mixture in your hands, shape it into a patty, and gently place it in the hot oil. Flatten the pancake with a spatula to ensure even cooking. Repeat, leaving some space between each pancake.
  • Fry Until Golden Brown:
  • Fry the pancakes for 3-4 minutes on each side or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
  • Drain Excess Oil:
  • Once the potato pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
  • Serve the Easy Crispy Potato Pancakes warm. Optionally, pair them with sour cream or applesauce for a delightful flavor contrast.