These easy golden brown potato pancakes are spiced with garlic, paprika and thyme and are perfect to make for breakfast or brunch. You really don’t need too many ingredients to make these, just potatoes and a few spices.
The Secret to Crispy Potato Pancakes is to Squeeze Them Dry
Potatoes have a lot of moisture, which can really hinder that crispy golden brown crust. The secret? Squeeze them dry.
Use a clean dish towel to squeeze freshly grated potatoes — see how much liquid comes out?
After squeezing the potatoes dry, we toss them with a little garlic powder, dried thyme and sweet paprika, which not only adds flavor, but also adds some color. A little salt and pepper goes in and we’re ready to cook.
Add some butter and olive oil to a frying pan then pat the potatoes down into the pan. Cook until golden brown, this will take about 6 minutes.
How to Flip the Potato Pancakes
Now that one side is golden brown and crispy, you need to flip. Place a baking sheet over the pan. Then, in one motion, invert the pan. This will allow the potato pancake to fall out onto the baking sheet.
Next, add some more butter and oil then slide the pancake back into the pan. Don’t worry if it comes apart a bit — just use a spatula to press it back together then cook until the second side is golden brown.
How to Serve Potato Pancakes
We love eating these as is, especially next to some eggs. Although that is certainly not the only way to eat them. Try adding a spoonful of ricotta cheese and some fresh sweet tomatoes on top. Or, top with some smoked salmon, capers, thinly sliced red onion and a little sour cream or creme fraiche.
Like what you see? Take a browse through more of our breakfast and brunch recipes for more recipe ideas.
- 5-6 medium potatoes (about 1 pound)
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon chopped chives (optional)
- Peel then use a box grater to coarsely grate the potatoes. Then, add them to a clean dishcloth and squeeze dry. Transfer potatoes to a clean, large bowl.
- Preheat a 10-inch nonstick frying pan over medium heat for a minute.
- In the meantime, add salt, paprika, garlic powder and thyme to potatoes and toss well.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. Let melt, and then add the potatoes. Use a spatula to press the potatoes down. Cook until golden brown on one side, about 6 minutes.
- Place a baking sheet over the skillet and in one motion, carefully invert so that the potatoes fall away from the pan and onto the baking sheet.
- Add 1 tablespoon of butter and 1 tablespoon of olive to the pan. Let melt, then slide potatoes back into the pan so that the uncooked side is facing down. Use a spatula to press down and cook until golden brown, about 4 minutes. Slide onto a cutting board, cut into wedges and serve with a sprinkle of chives.