Potatoe Pancakes


5 pounds potatoes, peeled

1 onion

3 eggs, beaten

2 1/2 cups dry pancake mix

2 teaspoons salt

1 teaspoon ground black pepper

vegetable oil

Sour cream (optional)



  1. In a food processor grate potatoes and onion. You can also grate by hand but it does take a bit longer.

  2. While peeling potatoes you can set them in a bowl of cold water to keep them from turning grayish in color (from being exposed to air) until you are done peeling. They may turn a little gray as you are waiting to cook each batch but it doesn't affect the taste or how they cook.

  3. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.

  4. Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

  5.  Lay them on paper towels after cooked to soak up excess oil before serving.



TIPS - Fill the large skillet with about half way with veggie oil. The recipe originally called for 1 tablespoon but this isn't enough. If you don't fill it enough they will stick!