Potato Pancakes (Latkas)

I’ve never met a potato I didn’t like. Baked, broiled, mashed, stuffed, fried, you name, I love it.

If you think potatoes in a pancake sounds gross, you’re right! But these aren’t like a traditional batter-like fluffy pancake, they are more like a hashbrown than a pancake.  For me, the cheese and sour cream toppings are what really makes these great.

Potato Pancakes (Latkas)

Marla Hingley

Delicious savory latkes-style pancakes. The cheese and sour cream toppings are what really makes these great.

4 from 1 vote

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Prep Time 30 mins

Cook Time 4 mins

Total Time 34 mins

Servings 6

Ingredients

  

1x2x3x

• 2 Tbsp GF flour mix
• 2 eggs
• 2 Tbsp GF sour cream
• 1 Tbsp butter or margarine
• Salt and pepper to taste
• 4 potatoes peeled & grated
• 3 slices GF bacon cooked & crumbled
• 1/4 onion sautéed

Suggested Toppings:

• GF cheddar cheese grated
• GF sour cream

Instructions

 

• Combine together first five ingredients in a blender.
• Place shredded potatoes, bacon bits, and sautéed onion in a large bowl and mix together with the egg mixture.
• In a medium-hot greased skillet, use about 1/4 cup to create each pancake. Cover with lid and cook until bottom is golden, then flip. Cook until potato is tender, about 5-8 minutes (add more oil as needed for frying).
• If desired, sprinkle some cheddar cheese onto each pancake, and keep warm in the oven until ready to serve.
• Top with a dollop of sour cream to serve.

Notes

Before I add the shredded potatoes to the egg mixture, I first like to soak them in cold water for about 20 minutes (changing the water twice during that time). This removes a lot of the starch, making a less gummy potato pancake.

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