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Mini Potato Pancakes

These delights are incredibly delicious on their own. Serve them for breakfast or as a side dish. Just please don’t let the kids add ketchup! Unless, of course, you made it yourself.

  • Yield: 36 potato pancakes


  • 2 pounds Idaho potatoes
  • 1/2 cup minced onion
  • 2 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for frying


  • Peel the potatoes, and grate them on the large holes of a box grater or using the large grate disc on a food processor. Using a kitchen towel, wring the grated potatoes dry in two batches. Add the potatoes and onion to a mixing bowl, and toss gently with the eggs. Add the flour, baking powder, salt, and pepper, and mix well.
  • Pour enough vegetable oil into a large skillet to reach a depth of 1/8 inch, and heat it over medium-high heat. When the oil is hot, add the pancake mixture by tablespoonfuls. Gently flatten each pancake with the back of a fork, and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on paper towels. Repeat with the remaining pancake mixture, adding more oil as needed between batches.