Potato pancakes

That’s not a secret that potato is a star of many Eastern European meals. Potato pancakes though, while very popular, aren’t specific just to Slavic countries, they can also be found in Sweden, Great Britain and Jewish tradition. You can top them with variety of condiments- sweet like sugar or applesauce or savory like fried bacon and onion, sour cream or smoked salmon.


The following recipe is a savory one and it has my own twist to it. Not to brag but I think my way of doing it is awesome because it’s filling and tasty since contains all sorts of deliciousness like bacon, onion or dill. You can of course just go ahead and make the traditional version using just potatoes, eggs and flour, but I recommend that you try my way at least once and you’ll probably never go back to making plain ones.

I’m not going to lie to you potato pancakes are neither a light, healthy meal nor are they fast to make. But I promise they’re worth it. They’re crispy on the outside, delicious, soft and warm on the inside and super filling.


First step and the one that requires the most work is grating the potatoes. Shred them coarsely so they will be crispier. After you are done squeeze out the excess of water. On the bottom there should be white sediment- it’s potato starch. It’s best to add it back to our grated potatoes.


After that’s done you can dice onions, raw bacon and dill and add all the remaining ingredients (flour, eggs, salt and pepper) and mix together well.


Now we can start frying our potato pancakes. It is important that the oil is hot. It shouldn’t be burning but if the temperature is not high enough potatoes will absorb the oil and won’t be crunchy. You can check it by putting a little bit of the mix on the pan- if it will start sizzling that means it’s ready. If potato pancakes are falling apart during flipping that probably means that they have so much water. You can fix it by adding a little bit of flour to the mix.


That’s all! The only thing left to do is topping it with a little bit of sour cream. Enjoy!



If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 2 lb potatoes
  • 2 eggs
  • 5 bacon slices
  • 2 garlic cloves
  • ½ onion
  • handful of dill
  • 2 TS of flour
  • 2 TS of any frying oil or fat
  • 1 tS salt
  • 1 ts pepper
  •  sour cream for topping (optional)


  1. Peel the potatoes, wash them and grate. Squeeze out the excess of water, place it in a bowl and add the white sediment from the bottom of the bowl back to the grated potatoes.
  2. Dice onions, garlic and raw bacon. Chop dill.
  3. Mix potatoes, garlic, onion, dill, bacon, eggs, flour, salt and pepper together in a large bowl.
  4. Add oil to the frying pan, heat up, scoop the potato mix and start frying potato pancakes.
  5. Fry until golden brown, then flip to the other side and do the same.
  6. Top with sour cream. Enjoy!

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