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Original Potato Pancakes

Original Potato Pancakes

These are good at breakfast, as an alternative to hash browns. My Mom used to make these and serve them with a type of pan-fried white fish (usually haddock) and a side of mustard pickles. They are also delicious served with a dollop of sour cream and a sprinkling of green onions.
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Prep Time 10 mins
Cook Time 10 mins
Servings 6 people


  • 4 Large potatoes rinsed
  • 1 medium peeled onion
  • 2 eggs
  • 1 cup Bisquick can also be made with gluten-free Bisquick
  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp baking powder
  • oil for frying


  • Grate the potatoes and place in a large bowl of cold water, let sit in the fridge for one to three hours. (This process helps to release the starch from the potatoes, but it’s okay to omit this step if you choose). Once the potatoes have finished soaking, place them on a clean tea towel or cheesecloth and wring out the excess moisture.
  • Grate the onions and mix with the shredded potatoes. In a separate bowl, blend one cup of Bisquick, two teaspoons of salt,one-half teaspoon of pepper, and one teaspoon of baking powder.
  • Mix the potato and onions with the dry ingredients. Add eggs one at a time and stir until well combined.
  • Heat oil in a skillet and shape the potato mixture into patties. Fry each one until golden brown and let sit on a paper towel. Serve and enjoy.
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