There’s a quiet simplicity in Amish potato pancakes—shredded potatoes, onions, and just enough binding to fry into crispy-edged, tender-centered cakes that taste like home. Unlike latkes (which often include matzo meal or eggs), traditional Amish versions are minimalist: just potatoes, onion, salt, and sometimes a whisper of flour or egg to hold them together.
Served hot off the griddle with applesauce, sour cream, or alongside sausage and eggs, they’re the kind of humble, hearty food that fills bellies and warms souls—perfect for breakfast, dinner, or a snowy Sunday supper.
Why You’ll Love This Recipe
🥔 Only 4–5 ingredients—pantry staples
⏱️ Ready in 30 minutes
💛 Crispy outside, soft inside—no fancy tools needed
💸 Costs under $5—feeds 4 generously
🌾 Naturally nut-free & easily gluten-free
(Makes 8–10 pancakes)
2 lbs (900g) russet potatoes, peeled
1 small yellow onion, peeled
1 large egg (optional, for binding—traditional versions often skip it)
2 tbsp all-purpose flour or matzo meal (optional—only if needed)
1½ tsp salt
¼ tsp black pepper
Vegetable oil or bacon fat, for frying
