Baked Potato Pancakes
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes, perfect for breakfast, a snack, or dinner. Serve with a dollop of sour cream!
Love potatoes? Try my silky Creamy Mashed Potatoes and then turn the leftovers into my Leftover Mashed Potato Gnocchi.
Potatoes have to be the most comforting food! These potato pancakes are amazing. Crispy, starchy, oniony, and garlicky, they’re so tasty and really easy to make in the oven. What’s not to love?
Potato Pancakes are also known as latkes are a traditional Hanukkah dish prepared once a year. They are typically fried and served with sour cream or apple sauce. These Baked Potato Pancakes are so good they can be made year-round.
Loaded with shredded onion, Parmesan cheese, garlic, and fresh parsley. It is a flavorful twist on the original. I added panko breadcrumbs for some crunch. Egg and flour are used as a binder to keep everything together.
The best part for me (as a mom) is these pancakes are an easy way to sneak some vegetables into your kid’s diet. I like adding carrots and zucchini. Shred them with the onions and potatoes. Delicious!
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What you’ll need for this recipe
- Potatoes: I used white Idaho potatoes, but any white starchy potato would be fine. You could even try to make sweet potato pancakes with this recipe. They’re delicious!
- Onion and garlic: Shredded onions and minced garlic pack in the flavor! I use a cheese grater to shred my onion.
- Parsley: For a pop of freshness and color I threw in some chopped parsley. Either flat leaf or curly leaf will work!
- Eggs: Eggs are an important ingredient that binds everything together.
- Flour: Plain, all-purpose flour is ideal for potato pancakes.
- Breadcrumbs: To add extra crispiness I mixed in panko breadcrumbs. Regular breadcrumbs would work in a pinch!
- Cheese: Parmesan cheese adds a delicious tang to the potato pancakes.
- To serve: A dollop of sour cream and a sprinkle of parsley are my garnishes for potato pancakes.
How to make Baked Potato Pancakes
- Preheat the oven to 400 degrees.
- Prepare the potatoes: An important step in this recipe is draining as much moisture as you can from the potatoes. This will ensure we have a nice crispy pancake. I place the shredded potato in a colander and push it down to extract the water. A sieve or cheesecloth would also work perfectly for this. This step will take a bit of muscle power! When you think you’ve drained it enough drain it some more.
- Mix potatoes, herbs, and eggs: Combine potatoes, onion, garlic, parsley, and eggs in a large bowl.
- Add flour and breadcrumbs: Add in all-purpose flour and breadcrumbs. Mix to combine. We want our pancakes to be light and fluffy.
- Seasoning and cheese: Add in salt, pepper, and Parmesan cheese. Fold to combine.
- Prepare a baking tray: Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
- Shape the potato pancakes: With your oiled hands, portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not too thin where they fall apart.
- Bake: Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
How to serve potato pancakes
Potato pancakes are best served warm and with a dollop of sour cream. Garnish with extra fresh parsley. I like to put a little hot sauce on mine as well.
For a lighter option, you can use greek yogurt instead of sour cream on top. You can also substitute sweet potatoes for white potatoes if you prefer.
What to serve with potato pancakes
- Sauerkraut
- Applesauce
- Caramelized onions
- Quick Pickled Onions
- Honey Roasted Carrots
- Side Salad
- Hummus
- Slow oven-roasted brisket
- Pot Roast
Are potato pancakes and hash browns the same?
Not quite. Potato pancakes contain flour and egg and are bound together in a round pancake shape. Hashbrowns usually only contain potatoes and onion, and often aren’t formed into a shape.
Here are more delicious side dish recipes to try!
- Baked Parmesan Potato Wedges
- Baked Sweet Potato Fries
- Crispy Baked French Fries
- Three Cheese Mac and Cheese
- The BEST Baked Beans
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Baked Potato Pancakes
Ingredients
- 4 medium Idaho white potatoes shredded and drained very well
- 1/4 cup onion shredded
- 2 cloves garlic minced
- 1 teaspoon parsley chopped
- 2 whole eggs
- 1/4 cup all purpose flour
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese
- 1 tablespoon olive oil
- sour cream for serving
- extra parsley for garnish
Instructions
- Preheat oven to 400 degrees.
- Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
- Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
- Add in salt, pepper, and Parmesan cheese. Fold to combine.
- Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
- With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
- Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
- Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.