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Potato Pancakes (America's Test Kitchen)


America's Test Kitchen

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Rate this recipe 4.1/5 (58 Votes)


  • 2 lbs. scrubbed yukon gold potatoes, grated
  • 1/2 cup grated yellow onion
  • 1 tsp table salt
  • 1/4 inch of oil in skillet
  • 2 eggs
  • 2 tsp fresh minced parsley
  • 1/4 tsp black pepper


Adapted from


Step 1

Toss grated potatoes, onion and salt together.
Put half of mixture at a time into a clean kitchen towel and squeeze liquids into measuring cup. Put drained potatoes into bowl.

Put potatoes into microwave for 1 to 2 minutes, mixing with fork every 30 seconds. Mix and let cool down. Spread onto baking sheet and they will cool faster.

Let oil heat up in skillet.

CAREFULLY pour off liquid saving remaining starch on bottom. Return potatoes back to bowl from baking sheet.

Mix 2 eggs together and add to starch in measuring cup and mix. Add to bowl of potatoes. Add parsley and pepper and toss until evenly coated.

Make sure oil in pan is 350 degrees. Take potatoes in quarter cup mound and add to pan and then push out to about 1/3 inch thick. Should be about 3 minutes a side until golden brown. Drain on paper towels. You can keep warm in 200 degree oven to keep warm until all pancakes are done.

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