Crispy Polish Potato Pancakes (Better Than Hash Browns!)

Introduction

Potato pancakes crispy, golden, and irresistibly delicious. If you’ve ever tried the beloved hash brown, you’ll know the joy of a perfectly crispy potato dish, but Polish potato pancakes take it to a whole new level. These crispy delights, known as “placki ziemniaczane,” are a classic comfort food that’s been passed down through generations. Served with sour cream, mushroom sauce, or even a touch of sweet apple sauce, they’re as versatile as they are tasty. Let’s dive into this recipe for crispy Polish potato pancakes that are definitely better than hash browns!

Ingredients:

• 2 lbs (900g) Russet or Yukon Gold potatoes
• 1 small to medium onion
• 1 large egg
• Salt and pepper, to taste
• Frying oil (vegetable or sunflower oil works well)

Instructions:

1. Grate Potatoes and Onion:
   Grate half of the potatoes and the onion using the large holes of a box grater, and the rest of the potatoes with the small holes. Mix the grated mixture with salt and let it sit for 15 minutes to draw out excess moisture.
2. Drain:
   After 15 minutes, squeeze out the water from the potatoes. Save the liquid and discard the water, keeping the potato starch that has settled at the bottom of the bowl.
3. Mix:
   In a large bowl, combine the drained potatoes and onion with the reserved potato starch, the beaten egg, salt, and pepper. Stir until everything is evenly mixed.
4. Fry:
   Heat a generous amount of oil in a frying pan over medium heat. Add spoonfuls of the potato mixture to the pan, flatten them into small pancakes with the back of a spoon. Fry until golden and crispy on both sides, about 3-4 minutes per side. Once fried, place the pancakes on paper towels to drain excess oil.
5. Serve:
   Serve your crispy Polish potato pancakes immediately with a dollop of sour cream, a drizzle of mushroom sauce, or a sweet apple sauce for a twist!

Notes:

• Best potatoes for texture: Russet or Yukon Gold potatoes provide the perfect crispy texture for these pancakes.
• Storing leftovers: While these pancakes are best served fresh, you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan for crispy edges again!

Nutrition Information:

• Calories: 250 per serving
• Fat: 12g
• Carbohydrates: 34g
• Protein: 3g

Why You’ll Love This Recipe

• Crispy Perfection: These potato pancakes have the ideal crispy exterior and tender interior.
• Versatile: Whether you prefer savory toppings like sour cream or mushroom sauce, or you’re more into sweet apple sauce, these pancakes can be enjoyed any way you like.
• Comfort Food: There’s something about the simplicity of fried potatoes that never goes out of style.
• Quick to Make: This recipe comes together in just 45 minutes, making it a great option for breakfast, brunch, or even dinner.

Key Ingredients and Substitutions

• Potatoes: For the best texture and crispiness, go with Russet or Yukon Gold potatoes. These potatoes have a starchy texture that makes the pancakes crispy and light. If you can’t find these, other high-starch potatoes will work, but avoid waxy potatoes like red potatoes.
• Onion: Adds a lovely sweetness and flavor to the pancakes. If you’re not an onion fan, you can skip it or use a small amount of garlic instead for a different flavor profile.
• Egg: The egg binds the ingredients together and gives the pancakes a bit of richness. You can try a flax egg for a vegan version if needed.

How to Make Crispy Polish Potato Pancakes (Step-by-Step)

1. Grating the Potatoes:
   Start by grating the potatoes and onion. Using a box grater with large and small holes helps create the perfect texture half coarser for crispy edges and half finer for a fluffier middle.
2. Let the Potatoes Sit:
   The secret to getting crispy pancakes lies in removing the excess moisture from the potatoes. Let the grated potatoes and onion sit with salt to draw out the liquid, then drain it well. The potato starch at the bottom will be your ticket to the crispy golden edges.
3. Mix and Form the Batter:
   Once drained, combine the potatoes with the onion, reserved starch, egg, salt, and pepper. You should have a thick, slightly sticky batter. If the mixture is too loose, add a small amount of flour to help bind it together.
4. Frying:
   Heat the oil in a frying pan over medium heat. Spoon the potato mixture into the pan, forming small pancakes. Don’t overcrowd the pan, as this will lower the heat and make your pancakes soggy. Fry each side until it turns a beautiful golden brown and crispy. Drain on paper towels to absorb excess oil.
5. Serving:
   These crispy potato pancakes are best served hot and crispy. For a savory twist, try sour cream and chives. For a sweet treat, top with apple sauce or even a dollop of honey!

Expert Tips for Success

• Get the Right Pan: A non-stick or cast-iron skillet works wonders for frying these pancakes. It ensures they cook evenly without sticking.
• Fry in Batches: Don’t crowd the pan! Fry the pancakes in batches to ensure each one gets crispy and golden.
• Don’t Skip the Draining Step: The key to crispy potato pancakes is removing as much moisture as possible from the potatoes before cooking. Squeeze out that excess water!

Variations and Customizations

• Vegan: Make these pancakes vegan by using a flax egg instead of a regular egg. Simply mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken.
• Herb Twist: Add finely chopped fresh herbs like parsley, dill, or thyme to the potato mixture for extra flavor.
• Spicy: If you like a little heat, add a pinch of cayenne pepper or chili flakes to the batter.

Storage and Reheating Instructions

• Storing Leftovers: These potato pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: To bring the crisp back, reheat the pancakes in a hot skillet over medium heat. This will give them that delicious golden crispiness again.

Serving Suggestions

• Savory: Pair your crispy potato pancakes with a side of scrambled eggs or smoked salmon for a filling breakfast.
• Sweet: Try serving with apple sauce, or even a drizzle of honey for a sweet twist.

Frequently Asked Questions (FAQs)

Can I make these potato pancakes ahead of time?

Yes! You can prep the batter ahead of time and store it in the fridge for up to 24 hours. Just be sure to fry the pancakes fresh when you’re ready to serve.

What’s the best way to reheat leftover pancakes?

The best way to reheat crispy potato pancakes is by frying them again in a hot pan to restore the crispiness. You can also reheat in the oven at 375°F for about 10 minutes.

Can I freeze these pancakes?

Yes, you can freeze the cooked pancakes! Let them cool completely, then store them in a freezer-safe bag. Reheat in the oven or a skillet when ready to enjoy.

Conclusion

These crispy Polish potato pancakes are sure to win over anyone at the dinner table. With their perfect balance of crispiness and flavor, they’re a dish worth making again and again. Whether you prefer them savory or sweet, there’s no wrong way to enjoy them. So go ahead, get grating, and treat yourself to this crispy delight!

Hope this inspires you to make some delicious potato pancakes! Enjoy!