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Potato Pancakes


This recipe is one of the fabulous vegetarian dishes that has made the Bastyr Dining Commons famous. Need a little more instruction? Watch Bastyr culinary arts program director Cynthia Lair, BA, CHN, make Rosemary Red Soup on her online TV show Cookus Interruptus.


4 1⁄2 cup
potatoes, boiled, peeled and grated (4-6 large potatoes)
3 tbsp
butter (plus more for frying)
1 medium
onion, quarter-inch dice
1⁄3 cup
unbleached flour
1⁄4 tsp
black pepper
1⁄2 tsp
2 large


Boil potatoes until nearly done (when pierced with a fork the center will still feel slightly undercooked). Cool potatoes. Peel and grate on the largest holes of a grater.

Saute onions in butter on low heat until golden. Stir flour slowly into cooked onions. Add pepper and salt. Cook for 1 minute.

In a large bowl, mix potatoes, onions and eggs. Form into 12 patties.

In a large skillet, on medium-low heat, cook patties in butter on both sides until deep golden brown (do not crowd, you may need to cook in batches).

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A stylized plate and silverware.
Potato Pancakes
SourceRecipe reprinted with permission from From the Bastyr Kitchen
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour