Potato pancakes are the simplest and most delicious dish that can be quickly prepared at home for breakfast. You can serve potato pancakes with sour cream for tea or eat them as an independent and quite nutritious dish.
There are quite a lot of recipes for making potato pancakes. So, some housewives prefer to cook them with sauerkraut or mushrooms, add carrots, herbs and even cheese to them.
The simplest recipe involves coarsely grated potatoes. To prevent potato pancakes from falling apart, they add egg and wheat flour. Let's look at a simple classic recipe for potato pancakes with step-by-step photos and several alternative variations for preparing delicious pancakes at home.
By the way, if you like potato dishes, we recommend looking at the recipe for making potato casserole with chicken breast in the oven and the recipe for classic dumplings with potatoes. It will be delicious!
Calories
397 kcal
Squirrels
6.0 g
Fats
26.4 g
Carbohydrates
35.2 g
Peel the onions and potatoes. If you like potato pancakes with garlic, you can also prepare two cloves. We took dry garlic, which gave the potato pancakes a light and unobtrusive aroma.
Grate the potatoes. It is advisable to do this quickly, because the potatoes quickly darken.
We also grate the onion and add it to the potatoes. If the potatoes and onions are too juicy, you need to squeeze them out and drain the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.
Break an egg into the potato mixture. Also add salt to taste (about 1/2 tablespoon), ground pepper and spices to your taste. We added a little suneli hop, ground pepper and dry garlic.
Mix the potato mixture thoroughly until smooth.
Pour a small amount of vegetable oil into the frying pan and wait until it warms up well. Using a spoon, carefully spoon the potato mixture into the pan. Don't make the potato pancakes too thick, otherwise they may remain damp inside.
Fry pancakes over medium heat on both sides until golden brown.
We transfer the finished potato pancakes to a beautiful plate and serve with sour cream. If desired, sour cream can be mixed with chopped herbs or garlic - it’s up to your taste. Bon appetit!
If you don't like greasy or oily dishes, remove the hash browns from the pan and place on a paper towel. It will absorb excess fat, and the finished dish will turn out even tastier.
To prepare potato pancakes, you will need raw potatoes grated on a coarse grater. To prevent the potatoes from turning blue, you can immediately mix them with grated or chopped onion using a blender.
It is better to fry potato pancakes over low heat so that the inner layers of the potatoes have time to steam and do not remain damp. You need to pour a little oil into the pan, otherwise our dish will turn out too greasy and cloying.
In fact, preparing potato pancakes is very easy. The main thing is to follow a few simple rules that allow you to achieve a beautiful golden color and unforgettable aroma of fried potatoes.
If you liked the classic recipe for potato pancakes, check out a few more alternative recipes for this wonderful dish. It will be delicious!
Delicious and nutritious potato pancakes can be prepared by combining potatoes with minced meat. You can use minced pork, beef, chicken or turkey - whichever you prefer.
To prevent potato pancakes from falling apart, you need to add a chicken egg to them. It is better to grate the potatoes smaller. You can also add chopped dill to the potato and meat mixture, which will hold the potato pancakes and give them a pleasant aroma.
Serve the dish to the table and enjoy its pleasant and rich taste!
Potato pancakes with mushrooms are a simple and tasty stand-alone dish that is perfect for a family dinner. You can cook them with fresh or salted mushrooms. Fresh champignons are perfect for these purposes; they are best fried in butter beforehand.
Since champignons produce a large amount of juice when cooked, we will first fry them in butter. Butter will give the mushrooms a delicate and pleasant taste. To fry the potato pancakes themselves, it is better to use vegetable oil so that they do not stick to the pan.
Serve potato pancakes (deruny) with mushrooms to the table along with sour cream. Bon appetit!
By the way, you can cook potato pancakes with canned mushrooms, which need to be cut into smaller pieces and carefully squeezed out of the juice.
If you prefer to use dried mushrooms, soak them for 10 hours in cold water, then chop them into smaller pieces and fry in butter. It will be delicious!
When you are already quite tired of classic potato pancakes, you can add various fillings to them. Some housewives prefer to make potato pancakes with sauerkraut, which turn out less cloying and acquire a slight sourness.
You can serve this dish with green onions and sour cream. It is perfect for a full lunch, it turns out filling and tasty.
Ready pancakes can be sprinkled with chopped green onions and served with sour cream. It turns out very tasty. Bon appetit!
Very tender, satisfying and tasty potato pancakes can be prepared by adding a little grated cheese to the potatoes. Hard cheese is best suited for these purposes, but if you wish, you can limit yourself to processed or feta cheese.
If you take processed cheese, do not forget to leave it in the freezer for 30 - 40 minutes. Then it will be easy to grate without spreading over its surface.
You can also add a little chopped dill or garlic to the cheese pancakes. They are best served with sour cream, to which you can also add herbs or your favorite spices.
Transfer the finished cheese pancakes to serving plates and serve. Bon appetit!
If you prefer diet or vegetarian potato pancakes without eggs, you can use this recipe. Since potatoes without eggs are harder to turn, it is better to grate them on a fine grater. We will also add a little semolina to the potato mixture for binding, and a clove of garlic to add flavor. Try it, you will like it!
Juicy and tasty potato pancakes can be made from potatoes and carrots. Carrots make the dish less cloying and give it extra sweetness. Like classic pancakes, they are best served with sour cream and herbs. If desired, you can add a little chopped herbs to the potato mixture before frying.
Despite the apparent simplicity of this wonderful dish, the preparation of potato pancakes has its own nuances and secrets. Even the size of the mashed potatoes can largely determine the duration of cooking and the taste of the finished dish.
To prepare truly tasty and juicy potato pancakes, just follow these rules:
Ingredients
- Potatoes – 4 pcs.
- Onions – 1 pc.
- Egg – 1 pc.
- Wheat flour - two to three tablespoons.
- Salt.
- Vegetable oil - for frying.
A dish of Belarusian cuisine, pancakes are prepared very easily and quickly. The main component of potato pancakes is potatoes.
Take the potatoes and peel them. Rinse well under running water. 
One onion needs to be peeled and washed. 
Take a small bowl and grate the potatoes and onion into it using a fine grater. 
Add two or three tablespoons of wheat flour and mix a little. 
Now crack the fresh egg into a bowl. 
Mix the resulting mass well so that it is not too thick, but not liquid either. Season with salt and ground pepper if desired. 
Prepare a frying pan, pour a little vegetable oil, turn the heat to low. And start pouring the mixture into the pan using a tablespoon. Try to ensure that the potato pancakes are not too thick and large. 
Fry for a few minutes (this will depend on what kind of heat you have) on each side until golden brown. 
Place pancakes on a plate and let cool slightly. 
Draniki can be served with sour cream. Although potato pancakes are considered an independent dish,
Draniki are potato pancakes, the national dish of Belarusian cuisine. But they are loved not only in Belarus, but also in Russia. They are also present in European cuisine.
They are baked from potatoes, adding various vegetables or meat. There are many recipes for their preparation, as well as additives for them. Basically, potato pancakes are served with sour cream as a separate dish. But since they are eaten hot, when they cool down they are an ingredient for a completely different recipe. Why is this so? Because the hot ones have a particularly strong potato taste. And when it cools, it is no longer clearly expressed and potato pancakes, as a separate dish, become inconspicuous.
These potato pancakes are pretty easy to make. The most difficult thing in preparing them is peeling the potatoes, as well as further grating them. But what a taste!
Here we have prepared for you delicious recipes that are not only simple, but also varied. You can surprise your loved ones every day not only for breakfast, but also for lunch or dinner.
The classic recipe is always the simplest and most convenient. But don’t think that if it’s simple it doesn’t mean it’s tasty. This is wrong. And you will see this for yourself when you try it.
Ingredients:
Preparation:
1. Wash and peel the potatoes. Grate it on a fine grater.
2. Beat a chicken egg into a cup with the potatoes.
3. Sift the flour through a sieve directly into a cup. Mix so that there are no lumps.
The flour is sifted so that it is saturated with oxygen. This makes it more sticky. And the potato pancakes will be more airy.
4. Salt and pepper if desired. Whisk everything again.
5. Pour oil into a frying pan and heat it over the fire. Pour in more vegetable oil because the potato pancakes will absorb it well. Using a spoon, spoon the mixture into the pan and fry until golden edges form.
6. When the edges are toasted, turn the pancakes over to the other side. Bake for another 1.5 minutes. Serve the finished pancakes immediately to the table with sour cream.
Very often, when we use potatoes, they turn dark. We don't know why this happens. Perhaps the reason is in the air. Some elements react with it. But we’ll show you how to prevent this from happening.
Ingredients:
Preparation:
1. Peel the potatoes and grate them on a coarse grater. While we are working on other ingredients, the potatoes will begin to darken.
To prevent the potatoes from darkening, sprinkle them with lemon juice and stir.
2. Peel the onion and grate it on a fine grater. If you have a blender, it is better to use it. Onions also prevent the potatoes from browning.
3. Add the chicken egg and sift the flour. Salt and pepper. Mix everything well.
4. Pour vegetable oil into a frying pan and heat it. Using a spoon, we form our pancakes in a frying pan. Bake on one side until golden brown on the edges.
5. Turn over to the other side and bake until done.
Readiness is easy to determine: both sides should be golden in color, which means they are also ready inside.
Many people love potato pancakes, but not everyone has tried cooking them with minced meat. This way they turn out more satisfying. They can be served with some vegetable salad. This makes them more suitable for lunch or dinner.
Ingredients:
Preparation:
1. Peel the potatoes and grate them on a coarse grater. Pour lemon juice over it to prevent it from darkening. Mix and transfer it to a sieve. So the juice should flow into the cup. Never pour out the juice from potatoes. When it has settled, pour it into a glass, and send the resulting starch back to the potatoes. Now you can pour out the juice.
2. Peel the onion and chop it very finely. You should not grate or grind it into a paste, as it will also release juice. But we don't need this.
3. You can use any minced meat you like. In our case, the minced meat is mixed (pork and beef). Add chopped onion, salt and pepper to it to taste. Mix. We make small preparations from it: small cutlets.
4. Salt the potatoes and mix lightly with your hands. Now we make a potato flatbread in the palm of our hand, put one cutlet on top and distribute it over the flatbread. Now cover the cutlet with another flatbread and seal it on all sides. Since the potatoes continue to release juice, place the potato pancakes with the filling on paper towels. They will absorb excess juice while the pan heats up.
5. Transfer pancakes to a frying pan heated with vegetable oil and fry on both sides. Cook for five minutes on each. We place the finished sorcerers again on paper towels so that the excess oil can now drain off.
Draniki with mushrooms are not only tasty, but also varied. These pancakes are easy to prepare. I would call them lean, only we make them with an egg. Although they may be appreciated.
Ingredients:
Preparation:
1. Cut mushrooms (champignons) into small pieces and fry in vegetable oil until cooked.
2. Three potatoes on a fine grater and mix with mushrooms, which have already cooled a little. Break chicken eggs into them, salt and pepper to taste. Strain the flour and mix everything well.
3. Heat a frying pan with oil on fire and spoon out our mixture. You can make large or small pancakes. Fry on both sides until cooked.
My children love these pancakes. What child doesn't like sausages? I think that’s why they run to the table to eat these delicious flatbreads with fervor.
Ingredients:
Preparation:
1. First, grate the ham and cheese on a coarse grater.
2. Peel and grate potatoes and onions. They need to be squeezed out of the juice a little. Mix it with ham and cheese. Break a chicken egg into it. Salt and pepper to taste. Add flour and mix well. If you like greens, then add it.
3. Spoon the mixture into a frying pan heated with vegetable oil. Fry the flatbreads on both sides. Best served with sour cream.
Many people fry the chicken separately, but I don’t like it that way. This turns out to be a completely different dish, and their taste also becomes different.
Ingredients:
Preparation:
1. Cut the chicken breast into small cubes. Salt and pepper. Stir well and set aside to marinate.
2. Peel the potatoes and onions and grate them on a coarse grater. Rinse in a sieve under running water. We squeeze it out.
3. Mix the chicken and washed mixture. Add to them: egg, flour, and also a little more salt (don’t forget that the chicken is already salted). Mix well.
4. Spoon the dough onto a hot frying pan and bake on both sides under the lid.
The fire should not be strong. Otherwise, the chicken will not have time to cook, and the potatoes will already burn.
I learned this recipe from my mother. Always adored her sorcerers. She cooked them for me very often. And now I’m giving her a treat. They are somewhat similar to pies.
Ingredients:
Preparation:
1. Peel the onion and grind it in a blender. We put some into the minced meat, and leave the other for potatoes. Salt and pepper. Finely chop the greens and add to the meat. Mix the minced meat until smooth.
2. Peel the potatoes and chop them using a combine or grater. The finished product must be squeezed to remove all the juice. The juice must again sit to release the starch, which we will add back to the potatoes. Salt and mix.
3. While the vegetable oil is heating up in the frying pan, make the sorcerers. To do this, we form a flat cake on the palm of the potato. Place a small minced meat patty on top and cover with a small amount of potatoes. Form a pie and fry it in a frying pan on three sides until golden brown.
4. Place the fried sorcerers in any container with a lid that can be used in the oven. Pour the remaining vegetable oil from the frying pan into it and add another 50 ml so that they do not burn. You can add water if you don't like it fried. Place in the oven preheated to 180°. Cook for 50 minutes with the lid closed.
Real Belarusian potato pancakes are always prepared without flour or eggs. I would also say that this dish is lean, but not dietary. They turn out almost white.
Ingredients:
Preparation:
1. First, grate the onion on a fine grater. This is to prevent the potatoes from turning dark later.
2. Peel the potatoes and grate them on a grater, which seems to be pierced with nails. You just need to work with a grater, and not use a food processor or blender. Using a sieve, drain the juice. There is no need to squeeze anything out. We put the starch that has formed back into the potatoes. Salt and mix. You can pepper it.
3. Spoon the potato mixture onto a frying pan heated with vegetable oil. Fry on both sides until golden brown. It is better to place it on a paper towel to drain the oil.
I used to not like zucchini at all, but every year my tastes change for the better. I start eating something I never wanted to hear about before. Now I use this product wherever possible.
Ingredients:
Preparation:
1. Zucchini, if not young, needs to be cleaned. Grate together with the potatoes on a coarse grater. Leave for five minutes to allow the juice to drain.
2. Add to them: chicken egg, salt, pepper, flour and garlic. Mix thoroughly until smooth.
3. Spoon the mixture onto a frying pan heated with vegetable oil. Bake on both sides until golden brown.
Sausage and cheese always turn out delicious after you cook something with it. We took hard cheese so that it would not melt too much, and also boiled sausage so that there would not be a lot of fat.
Ingredients:
Preparation:
1. Three sausages and cheese on a coarse grater.
2. Peel the potatoes and also grate them coarsely. Mix with the previous prepared ingredients. Add egg, flour, salt and pepper to them. Mix.
3. In a frying pan with vegetable oil, fry pancakes on both sides until golden brown. Serve them hot with sour cream.
Bon appetit!
Potato pancakes, potato pancakes or potato pancakes, are found in the national cuisines of European peoples. Fried potato cakes are loved in both Latin America and Scandinavian countries. And in Belarus, potato pancakes with meat or sorcerers are the most beloved and revered dish.
This delicious page features easy and simple recipes for potato pancakes. With minimal investment of time and money, you can prepare a quick, satisfying and very healthy dish to the delight of adults and children.
It will be useful for novice housewives to master this simple classic recipe for potato pancakes. A step-by-step cooking process and useful tips from chefs will help you quickly organize a hearty breakfast or light dinner.
Let's prepare the necessary ingredients:
Preparation:
Peel the potatoes and onions, take a grater or blender from the shelf.
Grate the potatoes on a fine or medium grater, or even better, put them through a chopper along with the onions! Draniki will bake faster and be more tender!
We get tender, airy potato mass! If the potatoes were grated, it is better to drain the resulting juice. To do this, you need to squeeze out the mass and transfer it to another bowl! Add egg and flour to potatoes and onions.
It is better to separate the yolk and white. Immediately add the yolk to the mixture, beat the white with salt until it forms a stiff foam, and then add to the potatoes. Add salt, pepper and mix thoroughly.
A tablespoon of sour cream will add fluffiness, juiciness and a pleasant creamy note to the potato pancakes.
Using a spoon, place the dough into a heated frying pan with oil. We wait for the rims to brown and carefully turn the cakes over.
After frying, it is better to place the finished pancakes on a paper towel. This will remove excess fat from the potato cakes and be absorbed into the paper. Children will definitely love these crispy potato pancakes because they taste a little like chips! Have a nice and delicious crunch!
In Belarus, potato pancakes are prepared with different fillings. For example, flatbreads with cheese and herbs are called pyzy. An easy recipe with step-by-step preparation will reveal the secret of this delicious dish.
Products:
Cooking process at several points:
The pyzy are ready! They are best served hot with sour cream and fresh bread.
Potato pancakes with minced meat come from Belarusian cuisine. The recipe is old, and the hearty flatbreads with meat are also called sorcerers. The cooking process is simple and recommended to all lovers of tasty and juicy potato pancakes.
Ingredients for cooking:
Preparation:
Grate the peeled potatoes on a fine grater.
To prevent the potatoes from darkening, add 1 teaspoon of lemon juice to them.
Place the finished sorcerers on a paper towel and check one cutlet for readiness. The potato crust should be thin, and the meat filling should be juicy and cooked through. Bon appetit!
In the next recipe we will use healthy mushrooms as a delicious filling. Potatoes in pancakes go perfectly with onions and fried champignons. The cooking process is fast and food consumption is minimal!
Ingredients:
Preparation:
Fragrant potato pancakes with mushrooms are ready! For a beautiful presentation you will need sour cream and chopped green onions. Have a hearty and delicious lunch!
For those who are on a diet, the following recipe for potato pancakes. The dough contains no flour, and the pancakes turn out more tender and airy.
Ingredients for the dough:
Preparation:
The main secret of delicious potato pancakes is that they need to be cooked before the potatoes darken! Therefore, you should not delay the cooking process!
Serve hot and enjoy the great taste of hearty potato pancakes!
The original recipe for potato pancakes with chicken breast is distinguished by the method of preparation and serving of the dish. The result is a delicious uncovered flatbread with a hearty filling, which can even be prepared for a festive romantic dinner.
Let's prepare the products:
Preparation:
Fry the potato pancakes with filling on both sides and place them on a large beautiful plate to serve. You can feed heartily and surprise your household with such a simple and incredibly tasty dish!
I suggest you watch a video recipe for making potato pancakes according to the classic recipe
Bon appetit and see you new recipes!
Fry pancakes over medium heat until golden brown.
Turn over and fry on the other side until done.
Serve hot potato pancakes with sour cream.
Bon appetit!
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RECIPE IN ENGLISH
POTATO PANKACES WITH SOURCREAM
prep: 20 mins
cook: 20 mins
total: 40 mins
Makes: 15-20 potato pancakes
Ingredients
6-8 Yukon Gold potatoes (700 grams)
1 medium yellow onion
1 egg
2-3 tablespoons all-purpose flour
salt to taste
freshly ground black pepper to taste
vegetable oil for frying
sour cream to serve
PREPARATION
1. Peel the potatoes, wash them and put in cold water to prevent them from turning brown. Using a grater or a food processor finely grate the potatoes and onion into a large bowl. You can drain off any excess liquid (I don't always do that).
Mix in egg, salt, freshly ground black pepper and add enough flour to make the mixture thick.
2. Heat some oil in the bottom of a non-stick pan over medium heat.
Pour one portion of potato mixture in a hot pan (using little less than 1/4 cup for each pancake) and flatten to make 1/2 inch thick pancakes. Fry pancakes for 2-3 minutes until golden. Then turn upside down and brown the other side. Remove them from the pan and place to paper towels to absorb excess oil.
Repeat the same steps until all potato mixture is used.
8. Serve potato pancakes hot with sour cream and chopped dill or parsley.
Enjoy your potato pancakes!
