Fried Eggs and Potato Pancakes

Yield 4 pancakes



  1. Preheat your oven to 250F  and grab a baking pan and cover it with foil.  (This is just so that you can keep your latkes warm while you make each one.)
  2. Using a food processor with a shred blade (or a grater), shred the potato and onion into small matchstick like strands.
  3. Move the shredded potato and onion to the middle of a clean cheesecloth or dishtowel (I use my beloved flour sack towels), twist the towel ends together, and squeeze out the water.  Be careful as the onion can get quite potent here and make your eyes burn!
  4. In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and the egg.  Drop in the potato and onion shreds and mix everything together so that the shreds are completely coated by the flour mixture.
  5. Divide your shredded mixture into 4 piles/sections inside your mixing bowl.
  6. In a small skillet or fry pan, heat up 2 tablespoons of vegetable oil and drop in one of the shredded piles.  Flatten it with the back of your spatula so that it’s about 5 inches wide.
  7. Cook the potato pancake over medium heat until the edges are golden (about 4 to 5 minutes) and then flip it over to cook for about 3 to 4 minutes more.
  8. Repeat the process for each pancake and transfer each one to your covered baking sheet.  Keep them in the oven to stay warm until you’re ready to eat.
  9. Once your pancakes are complete, fry up your eggs however you prefer them.  Justin and I like to keep our yolks quite runny as you can see in the picture below.  We then sprinkle them with salt, pepper, and some chives.


{We like to double the recipe and have potato pancakes for quick and easy breakfasts during the work week!  They keep well in the fridge for a day or two, or in the freezer, for up to 2 weeks.}

Recipe by Unruly Bliss at