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Herbed Potato Pancakes

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Herbed Potato Pancakes are crispy on the outside, tender on the inside, and packed with fresh dill and chives for bright flavor. Perfect as a breakfast, lunch, or side dish, they’re quick to make, freezer-friendly, and pair beautifully with sour cream, applesauce, or even a poached egg.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Pan-Fried
  • Cuisine: Eastern European / American
  • Diet: Vegetarian

Ingredients

  • 6 medium russet potatoes, peeled and grated
  • 1 small onion, grated
  • 2 large eggs
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup all-purpose flour
  • Vegetable oil, for frying

Instructions

  1. Grate potatoes and onion. Place in a clean towel and squeeze out as much liquid as possible.
  2. In a large bowl, combine drained mixture with eggs, chives, dill, salt, pepper, and flour. Mix well.
  3. Heat 2 Tbsp oil in a skillet over medium-high heat.
  4. Scoop ¼ cup portions of mixture, shape into patties, and add to skillet. Flatten gently with spatula.
  5. Fry 2–3 minutes per side until golden and crispy. Do not overcrowd pan.
  6. Transfer to paper towels to drain. Repeat with remaining mixture, adding more oil as needed.
  7. Serve hot with sour cream, applesauce, or desired toppings.

Notes

  • Squeeze potatoes very well to avoid soggy pancakes.
  • For added nutrition, mix in grated zucchini or carrots (squeeze dry).
  • Swap flour with gluten-free flour, potato starch, or cornstarch if needed.
  • For cheesy pancakes, add ½ cup shredded cheddar, mozzarella, or Parmesan.
  • Can also be baked at 400°F for 20–25 minutes, flipping once.

Nutrition

Find it online: https://savorymomskitchen.com/herbed-potato-pancakes/