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“I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor.”
1hr 15mins
6 @ 4" pancakes

Ingredients Nutrition


  1. Sauté onions, cabbage and garlic until soft.
  2. Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It’s ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
  3. After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato “mud” into a bowl and add egg, salt, pepper, and flour and mix well.
  4. Add sautéed onion-cabbage mixture to potatoes, mixing well.
  5. Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4” in diameter.
  6. Cook about 5-7 minutes a side until nicely browned and crisp.
  7. Place on a paper towel lined plate, keeping warm as you do other batches.
  8. Serve with sour cream.

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