Let’s face it: some days you just need comfort food that’s both easy and delicious. Enter Amish Potato Pancakes simple, crispy, and full of flavor. This recipe brings the nostalgic, heartwarming taste of classic Amish cooking into your own kitchen, without hours of prep. Whether you’re feeding a hungry family, looking to impress your guests, or just craving something that’ll fill your home with delicious smells, these potato pancakes are the answer to your prayers.
Why You’ll Love Amish Potato Pancakes
If you’re looking for a meal that requires minimal effort but delivers maximum satisfaction, look no further. Amish Potato Pancakes hit the sweet spot between crispy on the outside, soft on the inside, and absolutely packed with flavor. The best part? These pancakes are extremely versatile. Top them with a dollop of sour cream, sprinkle on some crumbled bacon, or melt a little cheddar cheese for the ultimate comfort food experience.
Perfect for breakfast, lunch, or dinner, Amish Potato Pancakes can even make a quick dinner after a busy day at work or school. The ingredients are probably already sitting in your pantry and fridge, making this recipe a go-to for those “I don’t know what to make!” moments. Plus, you’ll feel like you’ve just stepped into a cozy Amish kitchen in the middle of a lazy Sunday.
So, let’s dig in! Grab your apron and let’s get cooking.
Ingredients You’ll Need
Before you start thinking, “This sounds delicious, but I don’t have a thing in the pantry!”don’t worry. You’ll only need a handful of ingredients that most of us already have stocked. Here’s the simple list:
- 2 large Russet potatoes, peeled and cubed (Russets make these pancakes crispy on the outside and fluffy on the inside trust me, don’t skip them!)
- 1 medium onion, chopped (for that savory bite)
- 1 egg (binding everything together)
- 1/2 cup all-purpose flour (helps the pancakes hold their shape)
- 2 tablespoons freshly chopped parsley (because a pop of green makes everything better)
- 1/2 teaspoon baking powder (a little lift in your pancakes never hurt anyone)
- 1/2 teaspoon salt (the perfect seasoning balance)
- 1/2 teaspoon black pepper (for just the right kick)
- 1/4 teaspoon Worcestershire sauce (for that something special it’s a secret ingredient!)
- 1/8 teaspoon ground nutmeg (just a hint, trust me)
- 2 tablespoons vegetable oil (for frying, so these get nice and crispy)
And, of course, optional toppings like crumbled bacon or cheddar cheese, because… why not?
How to Make Amish Potato Pancakes
Ready to turn your kitchen into the smell-good zone? Here’s how you make Amish Potato Pancakes step-by-step.
- Prep the Potatoes
First things first peel and cube your potatoes. You’ll want to make sure they’re small enough to cook quickly, but not so small they turn to mush. Once cubed, pop them into a pot of salted boiling water and cook until tender (about 10 minutes). Drain them well and let them cool for a few minutes. - Mash the Potatoes
Once your potatoes have cooled slightly, grab a potato masher or fork and mash them up. Keep them a little chunky for texture; you want some substance to these pancakes, after all. - Mix in the Good Stuff
In a large bowl, combine your mashed potatoes with the chopped onion, egg, flour, parsley, baking powder, salt, pepper, Worcestershire sauce, and nutmeg. Stir everything together until the mixture is well-combined. It should be a bit thick but spreadable. - Heat the Pan
Now, heat a tablespoon of vegetable oil in a large skillet over medium heat. Once it’s hot, spoon a generous amount of your potato mixture into the pan about 2-3 tablespoons per pancake. Flatten them down a little with the back of the spoon. - Fry Until Golden
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Don’t rush this step! Let them crisp up nicely. Once they’re done, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. - Top and Serve
Here’s where you can get creative! Top your Amish Potato Pancakes with crumbled bacon, cheddar cheese, or whatever your heart desires. You can also add a little sour cream or applesauce on the side for an extra treat.
Cooking Tips & Tricks
- Make Them Ahead of Time: If you’re looking to make these in bulk, you can prep the potato mixture and store it in the fridge for up to a day. Just fry them when you’re ready to serve! It’s a great trick for busy mornings.
- Don’t Overcrowd the Pan: When frying, don’t try to fit too many pancakes in at once. This can lower the heat and cause them to cook unevenly. Give them some space to get crispy!
- Play With Toppings: Bacon and cheese are my favorite combos, but if you’re looking for a veggie option, sautéed spinach or mushrooms can add a delicious twist to these pancakes. Get creative with what you have on hand!
- Tweak the Seasonings: Feeling spicy? Add a little cayenne or paprika to kick things up. Or, go extra savory with a dash of garlic powder for that umami hit.
A Little Personal Story: How These Potato Pancakes Became a Family Favorite
I first stumbled across this recipe during a family get-together when my aunt (who’s basically a cooking wizard) made a batch of Amish Potato Pancakes. At first, I thought, “Potato pancakes? Meh, how special could they be?” But, after the first bite… I was hooked. The crispy edges, the soft insides, and the simple seasoning were just perfect so comforting, so satisfying.
Since then, they’ve become a regular on our dinner table. And I love making them on weekends when I want something easy but delicious. Plus, it always makes the house smell like home and who doesn’t love that?
FAQs About Amish Potato Pancakes
Can I substitute any ingredients in this recipe?
Yes! You can swap the Russet potatoes for Yukon Golds if you want a creamier texture. If you don’t have Worcestershire sauce, you could use soy sauce as a substitute (it adds a nice umami flavor!). And if you’re out of parsley, try chives or green onions for a fresh, herby touch.
Can I store leftovers?
Absolutely! These pancakes are great for meal prep. Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them! Just make sure to separate each pancake with parchment paper before freezing, and they’ll keep for up to a month. To reheat, just pop them in the toaster or skillet until crispy.
What should I serve with Amish Potato Pancakes?
They’re great on their own, but you can serve them with just about anything scrambled eggs, a green salad, or even a dollop of apple sauce. Pair them with something light and fresh if you want to balance out the richness.
Final Thoughts: Amish Potato Pancakes, a Staple for Any Day
Whether you’re whipping them up for a lazy weekend breakfast, a quick weeknight dinner, or a family gathering, Amish Potato Pancakes are always a hit. Easy to make, delicious to eat, and full of nostalgia, they check all the boxes. Plus, they’re a fun way to get creative in the kitchen especially when it comes to toppings!
So, next time you’re in need of comfort food that’s quick, simple, and guaranteed to satisfy, just remember: Amish Potato Pancakes are your new best friend. Enjoy!
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Amish Potato Pancakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Amish Potato Pancakes are crispy, golden, and flavorful, made with grated potatoes, eggs, and seasonings for a perfect traditional dish.
Ingredients
2 large Russet potatoes, peeled and cubed
1 medium onion, chopped
1 egg
1/2 cup all-purpose flour
2 tablespoons freshly chopped parsley
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
2 tablespoons vegetable oil
crumbled bacon or cheddar cheese for serving
Instructions
1. Squeeze excess moisture from grated potatoes and onion using a cheesecloth or towel.
2. In a large bowl, mix potatoes, onion, eggs, flour, salt, pepper, baking powder, and milk.
3. Heat oil in a skillet over medium heat.
4. Drop spoonfuls of batter into the skillet and flatten slightly.
5. Fry until golden brown on both sides, about 3-4 minutes per side.
6. Drain on paper towels and serve warm.
Notes
- Use starchy potatoes like Russets for the best texture.
- Serve with applesauce or sour cream for an authentic Amish experience.
- Avoid overcrowding the skillet to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 serving (about 2 pancakes)
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Amish potato pancakes, crispy potato pancakes, homemade latkes, traditional potato cakes