Best 7 Onion Potato Pancakes Recipes

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**Onion Potato Pancakes: A Culinary Symphony of Simplicity and Flavor**

Savor the delightful union of crispy golden edges and tender, fluffy interiors with our tantalizing Onion Potato Pancakes. This culinary masterpiece is a harmonious blend of savory onions, hearty potatoes, and aromatic herbs, bound together by a symphony of spices. Embark on a culinary journey that unveils three delectable variations: the Classic Onion Potato Pancakes, a timeless tribute to tradition; the Cheddar Cheese Onion Potato Pancakes, an indulgent twist that oozes with cheesy goodness; and the Spicy Onion Potato Pancakes, a fiery fusion that ignites your taste buds. Each variation promises a unique gustatory experience, ensuring that every bite is a celebration of flavors. So, gather your ingredients, ready your skillet, and prepare to indulge in a symphony of simplicity and flavor with our Onion Potato Pancakes.

Here are our top 7 tried and tested recipes!

SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM



Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
1/2 small Spanish onion, finely grated
1 tablespoon all-purpose flour
2 green onions (dark green and light green parts only), thinly sliced
Unsalted butter, for frying
Canola oil, for frying
3 tablespoons distilled white vinegar
4 large eggs
1/2 cup pepper jelly
8 ounces glazed baked ham, thinly sliced

Steps:

  • For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
  • Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
  • Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
  • For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
  • One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
  • To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

ONION POTATO PANCAKES



Onion Potato Pancakes image

"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 6-8 servings (12 pancakes).

Number Of Ingredients 9

2 eggs
1 medium onion, quartered
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking powder
4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
2 tablespoons chopped fresh parsley
3 to 4 tablespoons vegetable oil

Steps:

  • In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

BOXTY, IRISH POTATO PANCAKES, WITH BANGERS IN A GUINNESS MUSHROOM AND ONION GRAVY RECIPE - (4.3/5)



Boxty, Irish Potato Pancakes, with Bangers in a Guinness Mushroom and Onion Gravy Recipe - (4.3/5) image

Provided by Booper-2

Number Of Ingredients 19

BANGERS, MASH, AND GRAVY:
1-pound linked sausage of your choice or Irish or English bangers if you can get them
1 tablespoon oil
1 large onion, sliced
1 (8-ounce) package of mushrooms, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 (12-ounce) bottle Guinness or 1 1/2 cups beef broth
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
BOXTY:
1 cup potato, grated
1 cup mashed potatoes
1 cup flour
1 cup milk or buttermilk
salt and pepper to taste
butter or oil for frying

Steps:

  • BANGERS, MASH, AND GRAVY: Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2 to 4 minutes per side, and set them aside, slicing them as desired. Add the onions and mushrooms and sauté until tender, about 5 to 7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the Guinness, mustard, Worcestershire sauce, and brown sugar along with the sausage and simmer for 10 minutes. BOXTY: Mix the grated potatoes, mashed potatoes, flour, and enough milk to make a nice thick pancake like batter. Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side. You can also add 1/2 cup shredded white cheddar to the pancakes if you'd like. : Add chopped herbs to the pancakes! :Top with fried egg

KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)



Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) image

This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4 -6 green onions, finely chopped (use as much as you like I use lots!)
3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Steps:

  • Grate the potatoes using a the coarse side if the grater or use a food processor.
  • Place into a large bowl and cover with cold water.
  • Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
  • Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
  • Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
  • Heat oil in a heavy skillet over medium heat.
  • Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
  • Sprinkle with more salt if desired.
  • Place only a few pancakes in the pan, careful not to over crowd.
  • Cook until golden and crisp on both sides adding in more oil if needed).
  • Repeat with remaining potato mixture.
  • DELICIOUS!

CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION



Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion image

Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.

Provided by Molly O'Neill

Categories     Mushroom     Onion     Potato     Side     Fry     Thanksgiving     Bacon     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper
For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

Steps:

  • 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
  • 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
  • 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
  • 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
  • 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

CARAMELIZED ONION-POTATO PANCAKES RECIPE



Caramelized Onion-Potato Pancakes Recipe image

These are all my favorite things, carmelized onions, potatoes and corn. I rarely use the red onion and use a vidalia instead but the red would also add a nice color. I also most times use basil in place of the rosemary as it is a favorite too! This is lower in fat and a better for you potato pancake! From a fitness website.

Provided by LAURIE

Categories     Potato

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 11

2 baking potatoes, baked and chilled
nonstick cooking spray
1 red onion, julienned (I use yellow sweet like a Vidalia)
1 red bell pepper, julienned
1/2 cup corn kernel
3 fresh garlic cloves, minced
1/2 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
2 egg whites
salt
fresh ground black pepper

Steps:

  • Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
  • Lightly spray a sauté pan with nonstick cooking spray over medium-high heat.
  • Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer.
  • Set aside to cool.
  • Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together.
  • Taste, adjust the seasoning, and form into eight 2" patties.
  • Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.

Nutrition Facts : Calories 109.9, Fat 0.4, SaturatedFat 0.1, Sodium 32.6, Carbohydrate 23.7, Fiber 3, Sugar 3.2, Protein 4.4

SWEET POTATO, ONION AND THYME PANCAKES



Sweet Potato, Onion and Thyme Pancakes image

Make and share this Sweet Potato, Onion and Thyme Pancakes recipe from Food.com.

Provided by Chocolatl

Categories     Breakfast

Time 20m

Yield 16 pancakes, 4-6 serving(s)

Number Of Ingredients 10

3 eggs, lightly beaten
1/2 cup milk
2 tablespoons olive oil
1 1/4 cups flour
12 ounces sweet potatoes, peeled and coarsely grated
2 onions, thinly sliced
2 teaspoons dried thyme
sunflower oil (for frying, or peanut oil)
salt
pepper

Steps:

  • Combine eggs, milk and olive oil in a small bowl.
  • Place flour in a large bowl.
  • Slowly stir in egg mixture to make a smooth batter.
  • Add sweet potatoes, onions, and thyme.
  • Mix well.
  • Heat a small amount of oil in a skillet until hot but not smoking.
  • Place a small ladleful of pancake mixture in the skillet and press to flatten.
  • Repeat until skillet is full.
  • Fry until golden brown on both sides, about 2 minutes per side.
  • Drain on paper towels.
  • Repeat with remaining batter.

Tips:

  • Use a large bowl to mix the ingredients so that you have enough space to work.
  • Make sure the onions and potatoes are grated finely so that they will cook evenly.
  • Add a little bit of flour to the mixture to help bind the ingredients together.
  • Heat the oil in a large skillet over medium heat before adding the pancake batter.
  • Cook the pancakes for 3-4 minutes per side, or until they are golden brown and crispy.
  • Serve the pancakes with your favorite toppings, such as sour cream, applesauce, or eggs.

Conclusion:

Onion potato pancakes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover potatoes and onions, and they are also a good source of vitamins and minerals. With a few simple ingredients and a little bit of time, you can make a delicious batch of onion potato pancakes that the whole family will enjoy.

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