Homemade Potato Pancakes from Perkins feature shredded potatoes mixed with onions and seasonings, pan-fried to a golden crisp, delivering a savory and crunchy bite perfect for breakfast or brunch.
Equipments
- Box grater or food processor
- Mixing bowls
- Chef’s knife
- Cutting board
- Skillet or frying pan
- Spatula
- Measuring spoons
- Colander or cheesecloth (for draining potatoes)
- Plate (for serving)
- Paper towels (for draining excess oil)
Ingredients
- 2 lbs (900g) russet potatoes
- 1 medium yellow onion
- 2 large eggs
- 1/3 cup (40g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil (for frying)
Russet potatoes are essential for achieving the ideal texture in Homemade Potato Pancakes from Perkins, as their high starch content ensures a crispy exterior and tender interior. It's important to thoroughly drain the shredded potatoes using a colander or cheesecloth to remove excess moisture, which helps prevent sogginess during frying. Yellow onions provide a mild, sweet flavor that balances the savory seasonings of salt, black pepper, and garlic powder. Using fresh eggs and all-purpose flour binds the mixture, creating a cohesive batter that cooks evenly in vegetable oil. Your Homemade Potato Pancakes from Perkins copycat menu will capture the classic crispy, golden taste perfect for breakfast or brunch.
Instructions
- Peel and grate the potatoes using a box grater or food processor.
- Place grated potatoes in a colander or cheesecloth and squeeze out excess moisture.
- Finely chop the onion with a chef’s knife on a cutting board.
- In a mixing bowl, combine grated potatoes, chopped onion, eggs, flour, salt, pepper, and garlic powder. Mix thoroughly.
- Heat vegetable oil in a skillet or frying pan over medium-high heat.
- Scoop spoonfuls of potato mixture into the hot pan, flattening each portion into a pancake shape with a spatula.
- Fry each side for 3-4 minutes or until golden brown and crispy.
- Remove pancakes and place them on a plate lined with paper towels to drain excess oil.
- Serve hot.
Substitution
Homemade Potato Pancakes from Perkins copycat menu use shredded russet potatoes and onions for a classic crispy texture. If you lack russet potatoes, Yukon gold can be substituted but may result in a slightly softer pancake. Your shredded potatoes should be thoroughly drained using a colander or cheesecloth to remove excess moisture, preventing soggy results. Using a non-stick skillet or cast iron pan helps achieve an even golden crust during frying. Avoid overloading the pan with batter to maintain crispness and uniform cooking.
Tips
Make sure to thoroughly squeeze out excess moisture from the grated potatoes using a colander or cheesecloth to prevent soggy pancakes. Use medium-high heat and enough oil to create a crispy golden crust without burning the pancakes. When shaping the pancakes, evenly flatten each scoop to ensure uniform cooking and consistent texture. You should place the cooked pancakes on paper towels immediately after frying to absorb excess oil and keep them crisp.
Nutritions
Homemade Potato Pancakes from Perkins are a source of carbohydrates primarily from russet potatoes, providing energy while containing dietary fiber to support digestion. Eggs add high-quality protein and essential vitamins such as B12, while onions contribute antioxidants and trace minerals. The use of vegetable oil for frying introduces fats, increasing calorie content but also contributing to flavor and texture. Your meal offers a balanced combination of macronutrients suitable for a hearty breakfast or brunch.
Storage
Store your homemade potato pancakes in an airtight container lined with paper towels to absorb any residual moisture and maintain crispiness. Refrigerate for up to 3 days and reheat in a skillet or oven to restore their golden, crunchy texture. Avoid stacking pancakes directly on top of each other to prevent sogginess.
Variation or Alternatives
You can substitute yellow onions with green onions or shallots for a milder, slightly sweeter flavor. For a gluten-free option, replace all-purpose flour with almond flour or a gluten-free flour blend while maintaining the binding quality. Experiment with cooking methods by baking the pancakes at 400degF (200degC) for 20-25 minutes, flipping halfway, to reduce oil usage while preserving crispiness. Adding a pinch of smoked paprika or finely chopped fresh herbs like parsley or chives can enhance the savory taste and provide a fresh aroma.
Allergies
Homemade Potato Pancakes contain eggs and all-purpose flour, which includes gluten, both common allergens that can cause reactions in sensitive individuals. Onions and garlic powder may trigger sensitivities or intolerances for some people with food sensitivities. You should consider these ingredients carefully if you have allergies to eggs, gluten, or certain spices.
Why this recipe?
Perkins' Homemade Potato Pancakes feature a crispy golden exterior and tender, flavorful interior made from shredded potatoes, onions, and a blend of seasonings. Their satisfying comfort-food appeal and authentic taste make them a popular menu choice among diners seeking a classic, hearty option. Attempting a copycat recipe allows you to customize ingredients and achieve the same delicious texture and flavor in your own kitchen. Your homemade version can offer fresh, cost-effective satisfaction comparable to this iconic dish.