Crispy Potato Pancakes Recipe: Golden Hash Browns from Scratch

A reader named Lorraine shared this Crispy Potato Pancakes recipe, and many readers confirmed they make a very similar version. I tested the suggestions and adapted a few details from the comments to create the version below.

I added a bit of grated onion and a pinch of black pepper — small changes that improve flavor without complicating the recipe. Veteran cooks’ tips about wringing the potatoes dry and not overcrowding the pan were especially helpful.

These pancakes come out crisp on the outside and tender inside. I enjoyed them both with sour cream and chives and with applesauce; they’re excellent plain as well.

How to Make Crispy Shredded Potato Pancakes

1. Pour vegetable oil into a heavy skillet to about 1/4 inch depth and heat over medium. For a 10-inch cast iron skillet this is roughly a bit over 1 cup of oil.
2. Whisk the eggs, flour, sugar, salt, and black pepper together in a large bowl. Grate the potatoes and the onion on the medium holes of a box grater.
3. Transfer the shredded potatoes and onion to a clean kitchen towel and wring out excess liquid over the sink.
4. Add the drained potatoes and onion to the egg mixture and stir to combine.
5. Scoop about 1/4 cup of the mixture into the hot oil and spread it thin with the back of a spoon. Cook until the underside is golden brown, about 2–3 minutes.
6. Flip carefully and fry until the second side is golden brown. Remove to a paper towel-lined plate to drain. Keep finished pancakes warm in a 200°F oven while you cook the rest.

• Vegetable oil for frying
• 2 eggs
• 2 tablespoons flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2–3 medium russet potatoes (about 2 cups grated)
• 1/2 small yellow onion (about 2–3 tablespoons grated)

• Pour vegetable oil into a heavy skillet or cast-iron pan to a depth of 1/4 inch and heat over medium.
• Whisk 2 eggs in a large bowl. Add 2 tablespoons flour, 1 teaspoon sugar, 1 teaspoon salt, and 1/8 teaspoon black pepper.
• Grate 2–3 medium russet potatoes and 1/2 small yellow onion on the medium holes of a box grater. You should have about 2 cups grated potato and 2–3 tablespoons grated onion.
• Place the grated potatoes and onion in a clean kitchen towel and wring out excess liquid over the sink.
• Mix the drained potatoes and onion into the egg mixture until combined.
• Test the oil by dipping the end of a wooden spoon into it—if it bubbles around the handle, the oil is ready. Drop 1/4-cup scoops of the mixture into the oil and spread thin with the back of a spoon.
• Cook 2–3 minutes until the underside is golden, flip, and cook until the other side is golden.
• Drain on paper towels and keep warm in a 200°F oven if needed. Serve with sour cream, applesauce, chives, or your preferred toppings.

You can substitute Yukon Gold potatoes for russets if you prefer.

Additions like crumbled bacon, sliced green onions, or a pinch of garlic powder can be mixed into the batter for extra flavor.

Store leftovers in the refrigerator and reheat on a sheet pan at 350°F for about 5 minutes or in an air fryer for a few minutes. They won’t be quite as crisp as freshly fried but will still taste great.