Crispy Potato Pancakes

This Crispy Potato Pancakes post was sponsored by Blue Sky Family Farms. From breakfast to dinner ~ savory to sweet, eggs are the right choice, especially when they’re Blue Sky Family Farm 100% pasture and range raised. I received compensation for this post, but my opinions are my own. (updated)

When Blue Sky Family Farms sent me their brown free-range eggs and brown organic pasture-raised eggs to try, it didn’t take any arm twisting.

We’re already an egg-loving family and routinely eat eggs in many dishes starting with Sundays and my husband’s “Big Breakfast“, a tradition since Ronald Reagan was president. Bacon, ham or sausage, eggs made to order, hand-shredded hash browns, toast with jam and steaming coffee. Along with the Sunday paper it’s a great way to start the day ~ especially since he usually does dishes afterward, too. 

We first  tried the “ethical eggs for the humane race” one Sunday morning and continued until they were gone in several other meals in the days that followed, including Crispy Potato Pancakes and found that happy chickens really do produce better tasting eggs.

On ‘testing day’ my husband fried a few thick slices of ham then cooked our eggs in another large skillet. We were anxious to try the eggs in their natural state, but didn’t expect to taste a difference.  I was wrong.

The flavor of these eggs with their rich, yellow yolk was so pure, so delicious ~ so fresh ~far above what we’d been eating.

So what’s special about these eggs?

• Blue Sky Family Farms eggs are 100% range and pasture raised.
• Blue Sky Family Farms supports American family farming and produces its eggs on farms in Wisconsin, Indiana, Illinois, Kentucky and Ohio.
• Blue Sky Family Farms and its parent company Egg Innovations are family owned and operated and hold to the highest Humane Farm Animal Care (HFAC) “Certified Humane” standards for Free Range and Pasture Raised eggs.
• Blue Sky Family Farms chickens are never caged and roam free both inside and on green grass outside, as the weather permits
• See what happy chickens look like! https://vimeo.com/140468223.

So let’s get to Crispy Potato Pancakes with a recipe as simple as the ingredients. Sometimes we’ll eat them as a meatless meal option; other times I’ll make kielbasa to go along with them, but at our house they’re always topped with sour cream and served with a side of applesauce.

Crispy Potato Pancakes Ingredients: 

• 1 medium onion, peeled
• 4 Russet or Idaho potatoes, peeled
• 2 large eggs
• 3 tablespoons flour
• 4 tablespoons vegetable oil
• 4 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• paper towels
• optional: sour cream and applesauce

Place an empty baking sheet in a 200 degree oven. This is how you’ll keep the pancakes warm while you cook them in batches.

Peel the onion then coarsely grate it on a box grater. Transfer the grated onion to a colander with small holes to drain any moisture.

Peel the potatoes, coarsely grate them on the box grater and add them to the colander to drain for about 5 minutes, then use your fingers to press gently on them removing any remaining moisture.

In a large mixing bowl lightly beat the eggs, then whisk in the flour until it’s blended (don’t overmix).

Fold the potatoes and onions into the egg mixture and season with salt and freshly cracked black pepper.

In a large skillet over medium to medium-high heat, warm one tablespoon of oil and one tablespoon of butter then drop about 1/4 cup portions of potato pancake batter into the pan.

Flatten the pancakes and fry about 4 minutes on the first side or until the bottom is golden brown then turn and continue cooking about 4 minutes more.

Tip: I use a 1/4 measuring cup for scooping and the back of the cup to press the pancakes in the skillet.

I hope you’ll enjoy these Crispy Potato Pancakes as much as my family does! 

Crispy Potato Pancakes

PIN for later!

Print Recipe

Ingredients

• 1 medium onion peeled
• 4 Russet/Idaho potatoes peeled
• 2 large eggs
• 3 tablespoons flour
• 4 tablespoons vegetable oil
• 4 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• paper towels
• Optional: sour cream and applesauce

Instructions

• Place an empty baking sheet in the oven then preheat it to 200° to keep the pancakes warm. 
• Peel the onion then coarsely grate on a box grater. Transferthe grated onion to a colander with small holes in the sink to drain any moisture.
• Peel the potatoes then coarsely grate them on the box grater adding them to the colander to drain for about 5 minutes. Use your fingers to press gently on them to remove any remaining moisture.
• In a large mixing bowl lightly beat the eggs, then whisk in flour until blended (don’t overmix).
• Fold the potatoes and onions into the egg mixture and season with salt and freshly cracked black pepper.
• In a large skillet over medium to medium-high heat, warm one tablespoon of oil and one tablespoon of butter then drop 1/4 cup portions of potato pancake batter into the pan.
• Flatten the pancakes and fry about 4 minutes or until the bottom is golden brown then turn and continue cooking about 4 minutes more.
• As they finish cooking, transfer the pancakes to the oven and continue with the next batch. Between batches wipe any browned bits from the sides of the skillet using wadded up paper towel then add a little more each of butter and oil.

Comments