potato pancakes
Potato pancakes are already elite on their own; crispy edges, buttery fried flavor, soft center - but this recipe turns them into a full on brunch plate. These are made with shredded potato and onion, pan fried until golden and crunchy, then topped the way they deserve: cool sour cream, fresh dill, and silky cold smoked salmon. It’s salty, crisp, creamy, and bright all at once - the kind of meal that feels fancy but is secretly just potatoes doing what potatoes do best.
Why is Idaho famous for potatoes?
I spent my early 20s in the great state of Idaho so telling the story how the state became famous for potatoes is right in my (potato) field. Idaho didn’t become the potato state by accident; a huge part of that legacy traces back to J. R. Simplot who developed a freeze-and-fry method for potatoes that kept the texture and flavor intact. That innovation caught the attention of McDonalds (and plenty of other companies) and it led to massive french fry deals for the Simplot family. Once McDonalds started using Idaho potatoes for their iconic crispy fries the state went from ‘kind of overlooked’ to permanently stamped on the map as the potato capital - and Idaho proudly turned that reputation into a full identity.
How to make potato pancakes?
Now let’s get to the pancakes! Start by grating the onions and potatoes. For more texture use the more coarse shredding option, if you like more melt-in-your-mouth texture use the finer shredding side. Using a cheesecloth, squeeze out as much liquid out as possible. Place in a large bowl and mix together with minced garlic and eggs, then season to taste with salt and pepper. If there is too much liquid for the pancakes to hold shape add 2-4 tbsp of flour to the batter. On a cast iron skillet over medium heat melt 4 tbsp of butter and fry 2-3 pancakes at a time until golden brown and crispy on the outside. Add an extra tablespoon of butter with each batch. Serve with sour cream, cold smoked salmon and dill!
Tips
For faster shredding use a food processor or a KitchenAid shredding attachment.
Squeeze out as much liquid as you can. The drier the batter is the easier it is to work with.
Make sure the potato pancakes are crispy and golden brown on both sides. Don’t forget to serve with plenty of dill, sour cream and cold smoked salmon!