Potato Pancakes

I discovered recently just how heavenly these are with ratatouille, so I’m posting both those recipes now.

You can make these without a food processor by using a hand grater (you know, like a cheese grater) for the onions and potatoes, but oh, man, is that a lot of work. We ground potatoes that way when I was a kid, when my mother made kartoflane kluski (that’s kluski made with a potato mash instead of wheat flour), but I hated it because I felt like the way I knew I was done was that my knuckles got ground up a bit, too. Plus I didn’t like the gray mush that is typically known as kartoflane kluski.


  • approx. 4 potatoes about 2-3 inches across, or the equivalent
  • 2-3 medium-large yellow onions
  • 2 very large eggs or 3 medium-large eggs
  • 1 tablespoon kosher salt (less if you’re watching your salt)
  • 1 cup canola oil or similar “neutral” oil


  1. Peel the potatoes and cut out any eyes or dark spots.
  2. Then wash the potatoes and dry them, and cut them into chunks that can go down the food processor shoot.
  3. Peel the onions and cut into chunks that can go down the food processor shoot.
  4. Grind up the potatoes and onions in the food processor together (or grind them in batches if all that won’t fit in your food processor).
  5. Throw the mash into a colander and squeeze out as much liquid as you can by pushing down on the mash. Spend several minutes doing this.
  6. Put the mash into a bowl and add the eggs and salt. Mush it up with your hands.
  7. Heat the oil in a heavy-bottomed large skillet until a bit of the mash thrown in sizzles.
  8. Use your hands to make fairly flat pancakes that are about 2 inches across, and cook them over medium heat until nicely browned on both sides (about 4-5 minutes per side, flipped once). Be sure to squeeze out any liquid before you put a formed pancake into the pan. (There will be liquid left over when you’re done.)
  9. When done, remove pancakes to a plate that has a double-sheet of paper towels on it.
  10. Transfer to a clean plate to serve, if you have guests.

Note: If the mash seems too wet at any point, just tip the bowl over the sink holding back the mash with your hand and let the liquid drain down the sink.

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