Soft & Crispy Potato Pancakes

If you’re lucky, you’ve had the privilege of enjoying potato pancakes during the holiday season, topped with a dollop of fresh sour cream or applesauce. These pancakes bring the pleasures of potato and sweet onion together into one perfect, round, crispy-soft palette for as many topping combinations as you can imagine.


1 ½ lb Medium waxy (Yukon Gold or Red) potatoes, peeled
1 ½ lb
Medium starchy (Idaho or baking) potatoes, peeled
2 Large eggs, beaten
1 Cup Matzo meal
To taste Kosher salt
To taste Fresh ground black pepper
As needed Grapeseed or Canola oil, for frying 

Cooking Instructions

    1. Boil waxy potatoes until tender, about 20 minutes. Drain, cool and grate into a large bowl. 

    2. Peel and grate raw starchy potatoes into a separate bowl. Press with a clean kitchen towel to drain. 

    3. Stir raw potatoes into cooked potatoes. Add eggs, Matzo meal, salt and pepper to taste and mix well. 

    4. Add ¼” oil to a large heavy bottom or cast iron pan. Heat on medium until oil shimmers. Add potato mixture to oil in ¼ cup scoops, pressing lightly to flatten. 

    5. Fry 6-8 minutes, turning once, until pancakes are golden and crispy on both sides. 

    6. Drain on paper towel and sprinkle with salt. Best enjoyed hot or at room temperature.


With this classic pancake as as base explore new flavours with creative toppings to that bring new life to an old world recipe.

    • The Brunch – smashed avocado, fried quail egg and hot sauce drizzle 

    • The Delicatessen – Russian dressing, thin sliced corned beef and purple sauerkraut 

    • Perfect Pear – spiced pear compote and Greek yogurt, keep reading for compote recipe

    • The Retro – shredded beet and horseradish topped with sour cream 

    • Festive & Fruity – pomegranate seeds, Greek yogurt, honey drizzle

Pear Compote for Potato Pancakes

Cinnamon, clove, allspice and nutmeg turn humble pears into a warming winter indulgence. A sweet upgrade to oatmeal or ice cream, this compote is also a delicious compliment to savory or salty foods like roasted pork loin or atop potato pancakes with a dollop of Greek yogurt.


4 Bartlett pears, peeled, medium diced
½ Lemon, juiced
2 Tbsp Honey
½ Real vanilla extract
¼ Cinnamon, ground
1 pinch Cove, ground
1 pinch Allspice, ground
1 pinch Nutmeg, ground

Cooking Instructions

    1. Combine all the ingredients in a saucepan and bring to a boil. Reduce to medium heat and simmer, stirring frequently, until juice has thickened and pears are just beginning to fall apart, 20-25 minutes. 

    2. Enjoy hot or cold, chunky or puréed.