My favourite (dirt cheap) recipe – savoury potato pancakes

I love a good ole potato. When I am in a pinch, feeling a little lazy, needing a bit of comfort food or just don’t want to spend money, I take a potato and make a meal of it. Sometimes more than one potato, truth be told. Today, I have one of my favourite childhood recipes for you. It’s frugal, it’s quick and it’s tasty.

It’s undeterminable whether this recipe is healthy or unhealthy, but it is fried so don’t eat it every day, ok?

Potato pancakes are one of the staples in Polish cuisine, such as they are in any country which grows potatoes. They are easy to make, inexpensive and satisfying. And in general, people like them – because what sort of a person does not like a friend potato of some sort?


This is what you’ll need for 2 decent portions:

4 – 5 medium sized potatoes (any type of white potato is fine)

1 medium onion

1 egg

2 tbsp of plain flour

Salt, pepper and herb of choice to taste (I like oregano or thyme)

Oil for frying

Crème fraise, sour cream or Greek yogurt to serve


Here is my method:

I make these by hand, but you can also use food processor.

Peel the potatoes and grate them on the large grater. Once all done, you will want to squeeze out most of the liquid which will promptly start gathering in the bottom of your dish.

Place your squeezed out grated potatoes in a mixing bowl. Finely chop the onion. If you are feeling crazy, you can attempt to grate the onion too, I find myself better with a knife.

Add your finely chopped (or grated) onion into the mix. Crack the egg into your mixture, add the flour and seasonings and mix well. I do this with a spoon, old school housewives do it with hands. Your call what you mix with, but mix it all up properly.


While you are mixing, heat up some oil in a frying pan, medium heat is good.

Use 2 tablespoons of the potato mix per pancake. Fry for 2-3 minutes per side, until golden. Place the fried pancakes on a paper towel to remove any excess oil.

Serve with a dollop of a sauce of choice – I use traditional sour cream or crème fraise, but anything dairy is good. If you love a bit of meat, these also go well with goulash and ragu sauces.

Fancy something sweet instead? Forgo the onion and seasonings and add in a tiny bit of sugar instead – serve with yogurt and berries and let your palette be shocked.






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