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Ingredients
Scale
- 3 lbs Idaho or Russet potatoes
- 1 medium onion
- 2 large eggs
- 2–3 tbsp all-purpose flour (gluten-free substitute available)
- 1 tsp garlic powder
- 1 tbsp fresh minced dill weed
- Salt, to taste
- Fresh cracked black pepper, to taste
- Oil for frying
Instructions
- Grate the potatoes and onion using the method of choice.
- Strain the mixture to remove excess liquid.
- Combine drained potatoes and onions with eggs, flour, garlic powder, dill, salt, and pepper.
- Heat oil in a skillet to about 350°F.
- Form the batter into patties.
- Fry patties in hot oil until golden-brown, about 3-4 minutes on each side.
- Drain on paper towels and serve with toppings.
Notes
Squeeze out as much liquid as possible for crispy pancakes.
Adjust patty thickness based on desired texture.
Use oil suitable for high heat to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 4
- Cholesterol: 60