Skip to main content
Epicurious

Potato-Parmesan Pancakes

This simple variation of a traditional dish is great as a side dish or on its own.

Recipe information

  • Yield

    about 24 pancakes

Ingredients

1/2 medium onion, peeled
3 large russet or Idaho potatoes (about 3 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish

Preparation

  1. Step 1

    Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

    Step 2

    Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

    Step 3

    In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.

    Step 4

    Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

    Step 5

    In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4 cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.

    Step 6

    Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

    Step 7

    Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.

  2. Tips

    Step 8

    Try substituting sweet potatoes in place of standard Idaho potatoes for a new twist.

  3. Step 9

    Serve with sour cream or apple sauce for dipping.

  4. Step 10

    Breakfast Bonus: Serve with poached egg and cheese sauce on top for an Eggs Benedict alternative.

  5. Nutrition Information

    Step 11

    Serving size: 1 serving

    Step 12

    Calories: 88

    Step 13

    Fat: 8g (77.8% calories from fat)

    Step 14

    Cholesterol: 25mg

    Step 15

    Sodium: 68mg

    Step 16

    Total Carbohydrate: 3g

    Step 17

    Dietary Fiber: trace

    Step 18

    Protein: 2g

Easy Gourmet
TagsPancakeRusset PotatoPotatoRoot VegetableVegetableParmesanCheeseDairySideBreakfastBrunchNut FreeVegetarianSelf
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.