New Brunswick Potato Pancakes
Shredded potato pancakes fried until crisp-edged and golden, a staple breakfast and side across New Brunswick's potato-growing regions.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Box grater
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 32 g
- protein
- 6 g
- calories
- 260
Instructions
- 1
Grate the potatoes and onion, then squeeze out excess liquid in a clean tea towel.
- 2
Mix the potato and onion with egg, flour, salt and pepper until combined.
- 3
Heat oil in a frying pan over medium-high heat.
- 4
Drop spoonfuls of the mixture into the pan and flatten slightly with a spatula.
- 5
Fry 3-4 minutes per side until deep golden and crisp at the edges.
- 6
Drain briefly on paper towel and serve hot.
Chef's tips
Squeezing as much liquid as possible from the grated potato is the key to a crisp pancake instead of a soggy one.
Ingredient substitutions
- russet potatoes → Yukon Gold potatoes
Storage
Keeps 2 days in the fridge in an airtight container.
Reheating
Reheat in a dry frying pan until crisp again; microwaving makes them soggy.
Common mistakes to avoid
- •Not squeezing out potato liquid
- •Overcrowding the pan so pancakes steam instead of fry
Serving suggestions
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