| Ingredients | Instructions |
|---|---|
| • 4 Russet potatoes (2 shredded, 2 thinly sliced) | 1. Prepare the Potatoes: Peel all potatoes. Shred 2 potatoes and thinly slice the other 2 (for texture). Immediately mix shredded and sliced potatoes to prevent browning. |
| • 2 eggs • 2 tbsp potato starch (or more as needed) • 1 tsp salt • 1 tsp black pepper • 1 tsp house seasoning (blend of cumin, oregano, garlic, onion, etc.) • 1 bunch green onions, minced • 1 tbsp fresh parsley, chopped • 1 tbsp fresh dill, chopped | 2. Mix Pancake Batter: To the potatoes, add eggs, potato starch, salt, pepper, house seasoning, green onions, parsley, and dill. Stir until combined (add more starch if too wet). |
| • Oil for frying (avocado or olive oil recommended) | 3. Cook the Pancakes: Heat oil in a pan over medium heat. Scoop ¼-cup portions of batter, flatten slightly, and fry for 3–4 minutes per side until golden and crisp. Drain on paper towels. |
Potato Pancakes Recipe
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Please send me the ingredients of the house seasoning and amounts.