Really Good Potato Pancakes

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Really Good Potato Pancakes

This is a recipe for a team: you and an adult – because there’s some shredding and frying involved. To skip the shredding, just buy some frozen or refrigerated hash brown potatoes – you’ll need about 4 cups. (You will still need to core and shred the apple.) The apple in with the potato makes these crispy pancakes just a little sweet. Top pancakes with applesauce and/or sour cream. The pancakes will take about 30 minutes.

What you'll need to make this recipe:

  • Vegetable peeler
  • Big plate
  • Paper towels
  • Shredder
  • Large bowl
  • Big spoon
  • Small bowl
  • Fork or a whisk
  • Big non-stick skillet
  • ¼ cup measure
  • Pancake turner
  • Tablespoon measuring spoon
  • Heatproof platter
  • Potholders


  • 2 pounds Washington russet potatoes
  • 1 tart apple (pink lady or granny smith)
  • 1 cup finely chopped onion
  • 3 Tablespoons flour
  • 2 eggs
  • Salt and pepper
  • 1/3 cup oil (you'll use the oil just a few tablespoons at a time)


  1. Preheat the oven to 250°F
  2. Scrub the potatoes with a vegetable brush in the sink under cold running water
  3. Peel the potatoes using a vegetable peeler
  4. Cover a big plate with a double-thick layer of paper towels. Stand a shredder on the paper towels and shred the potatoes and the apple. (Or have an adult shred the potatoes and apple in the food processor.)
  5. Wrap the shredded potatoes in the paper towels and gently squeeze to get out any moisture
  6. Dump the potatoes and apple (not the paper towels) into a large bowl
  7. Add the onion and flour and toss with a big spoon to mix
  8. In a small bowl, using a fork or a whisk, beat the eggs with a little salt and pepper
  9. Pour the egg mixture into the potato mixture and stir with a big spoon to mix
  10. Put a big non-stick skillet on the stove on MEDIUM-HIGH heat for a minute or two. Then add about 1 tablespoon of the oil
  11. Measure out a 1/4 cup of the potato mixture and then turn out into the hot skillet. Using a pancake turner, press gently to form a pancake
  12. Repeat the previous step until the pan is full. Set the timer for 5 minutes. Lift up one pancake to peek underneath to be sure the bottom is nicely browned
  13. Turn each pancake over when browned and cook the other side for 5 minutes
  14. Put the cooked pancakes on a heatproof platter and put in the oven to stay warm while you cook the remaining pancakes
  15. Cook the remaining pancakes, adding more oil to the skillet if necessary
  16. Remember to use oven mitts when you take the platter out of the oven

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