Quick and Easy German Potato Pancakes
Are you looking for an easy and quick way to make German potato pancakes? This blog post offers an easier way to make the beloved German potato pancakes in less time. No shredding, no wringing out liquid. Just nice crisp and delicious potato pancakes. This recipe yields 12 pancakes.
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A couple of years about I shared my version of the authentic German Potato Pancakes or Kartóffelpuffer in honor of Oktoberfest. This year I’m giving you my quick and slightly easier version of these fun German christkindl market street food.
Honestly, I prefer to use this recipe versus the traditional one, especially for holidays. It’s a lot less work because I use frozen hashbrowns instead of shredding, rinsing, and straining out the potatoes. Don’t worry; these Kartóffelpuffers are very close to the original version, but less effort so faster easting time.
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Making the Potato Pancakes
About the Ingredients
shredded frozen hashbrowns are used instead of freshly shredded potatoes. You will need to defrost them and drain any excess water if there is any.
onion powder is used instead of shredding onion.
large eggs are used to bind everything together.
all-purpose flour is used to thicken and help keep everthing together.
rice flour (not glutinous rice flour) helps to create crunchiness when it fries.
sea salt adds flavor.
ground white pepper adds a little heat (but not too much)
neutral-tasting oil for “frying” (more or less)
Making the Potato Pancakes
Below is just the general sum up of how to make the pancakes. for the full recipe scroll down to the recipe card.
Mix the eggs, onion powder, sea salt, and, ground white pepper.
Add the AP and rice flour to the egg mixer, and whisk together into a paste.
Next, add and fold the shredded hashbrowns together with the egg batter using a silicone spatula until completely combined.
Heat a cast iron pan on medium-high heat. Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil. Allow the oil to heat (it will being to shimmer).
Scoop up about 3 Tablespoons of batter (I like to use a cookie scoop for this) into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
Jenn’s Notes:
Using a cookie scoop is the easiest way to get a fairly even amount and it’s less messy.
Place the cooled potato pancakes in a single layer on a cooling rack nested into a baking sheet
Continue this process; oil, batter, and flip until all are done.
Storage Details
Fridge
- Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
Freeze
Conversely, you can also freeze your potato pancakes for up to three months. Enjoy them anytime!
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- Transfer to a freezer-safe bag or airtight airtight container
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
*This one involves some frying which can be very dangerous. Caution and supervision are highly recommended.
Viel Spaß (enjoy) and Share!
Serve them with your choice of sour cream, applesauce (which is the traditional choice), or my personal favorite, eggs. Check out my Oktoberfest Egg Benedict!!!
Did you try making these potato pancakes? Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!
It’s always wonderful to see loved ones coming together over delicious food.
Quick and Easy German Potato Pancakes
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
Description
Learn how to make German potato pancakes the easy way. This recipe uses frozen hashbrowns and onion powder to save you time and effort while still delivering great taste.
Ingredients
- 1 1/4 lbs frozen shredded hashbrowns [thawed and drained-if needed]
- 1 teaspoon of onion powder
- 2 large eggs [beaten]
- 1/4 cup all-purpose flour
- 1/4 cup rice flour [not glutinous rice flour]
- 1/4 teaspoon ground white pepper
- 1 teaspoon sea salt
- 1/4 cup neutral-tasting oil for “frying” [more or less]
Instructions
- Mix the eggs, onion powder, sea salt, and, ground white pepper.
- Add the AP and rice flour to the egg mixer, and whisk together into a paste.
- Add and fold the shredded hashbrowns together with the egg batter using a silicone spatula until completely combined.
- Heat a cast iron pan on medium-high heat. Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil. Allow the oil to heat (it will being to shimmer).
- Scoop up about 3 Tablespoons of batter (I like to use a cookie scoop for this) into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
- Place the cooled potato pancakes in a single layer on a cooling rack nested into a baking sheet
- Continue this process; oil, batter, and flip until all are done.
Equipment
Lodge Cast Iron Pan, 12″, Black
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Earl Grey)
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Prep Solutions 3 Tablespoon Cookie Scoop
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Storage
Fridge
Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
Freeze
Conversely, you can also freeze your potato pancakes for up to three months. Enjoy them anytime!
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- Transfer to a freezer-safe bag or airtight airtight container
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sides, Street Food, Snack
- Method: Frying
- Cuisine: German, German-American
Nutrition
- Serving Size: 1 pancake
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