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Jeff's Potato Pancakes

Jeff Basom is has been the chef for Bastyr University's renowned cafeteria for over a decade.  I wouldn't know half of what I know about whole foods cooking had it not been for Jeff's tutelage.  This recipe comes from a lovely spiral-bound recipe book the school produced called "From the Bastyr Kitchen" (Bastyr University Press, 2004) which can be ordered through the Bastyr bookstore.

4 ½ cups boiled potatoes (4 to 6  potatoes)
1 medium onion, ¼" dice 
2 tablespoons butter 
½ teaspoon salt 
¼ teaspoon black pepper
1/4 cup chopped Italian parsley (optional) 
2 large eggs 
1/3 cup unbleached flour 
Additional butter for frying

Boil potatoes until almost done (when pierced with a fork the center will still feel slightly undercooked). Cool potatoes. Peel and grate on the largest holes of a grater.  Place in a large bowl and set aside.

Sauté onion in butter on low heat until golden. Add salt, pepper and parsley to grated potatoes. Beat eggs in a small bowl with a fork and add to potato mixture. Fold all together.  Then sprinkle in flour until mixture holds together enough to form patties.  Set formed patties on a plate or wax paper and prepare skillet for frying.

In a large skillet, on medium-low heat, cook patties in butter on both sides until deep golden brown (do not crowd, you may need to cook in batches).  If you want a crispier texture, you can choose to use a high-heat oil such as safflower oil and turn the heat up to high on the skillet.

Preparation time: 45 minutes
Makes about 12 patties


matt sexton
Lovely recipe, it's my lunch today. Production note: the reflections in the oven door were transfixing.
April 7, 2011, 10:28 am

Sheryl Stiefel
This is a wonderful recipe! With the Jewish holiday of Passover on April 18, how much matzah meal or cake meal should I substitute for the unbleached flour?
April 7, 2011, 10:30 am

Christina James
What could be used as a substitute for eggs in this recipe? Thanks very much!
April 7, 2011, 2:48 pm

Cynthia Lair
Sheryl, Add enough matzah meal to get the potato egg mixture to hold together. Christina, I don't have a great substitute for eggs in this recipe. They definitely need something to bind them in order to make patties. Anyone else have an idea?
April 7, 2011, 3:42 pm

luisa tacconi
I loved the Jeff´s potatoes receipe! I going to prepare it. Thank you for sharing tasty healthy food. Luisa from Argentina!
April 7, 2011, 4:22 pm

The potato pancakes sound terrific and I will definitely make them, but boy can I relate to your pray for your children comment, lol. p.s. to Matt; I watched 2 more times staring at the oven door... :-)
April 7, 2011, 9:23 pm

Amber Rules
I have made a similar version of these pancakes and replaced the eggs with a product I buy here in Australia called 'No Egg', which is a powder that gets whipped with water until it foams and looks a bit like egg whites. Ironically, I have a feeling 'No Egg' is potato starch. But it works! My Polish grandfather used to make placki with no eggs, and they stayed together but often weren't as fluffy as the ones with egg. So if you can live with them being a bit denser, maybe try a placki or rosti recipe?
April 7, 2011, 10:44 pm

We make these with left-over mashed potatoes. Yummy!
April 8, 2011, 12:15 pm

Marsha Spotten
One option for egg substitute is ground flax seed mixed with water.
April 11, 2011, 8:36 am

Cynthia Lair
Thanks Marsha. The flaxseed substitution can be okay in baked good, I would guess that it would not function in the same way for the potato pancakes and might cause an off flavor and texture.
April 11, 2011, 1:36 pm

Lawyers Lawyers
They definitely need something to bind them in order to make patties.
April 11, 2011, 11:59 pm

I was out of eggs when I made these, so I substituted fresh ground golden flaxseeds and water for the eggs, and they turned out great. They binded just fine. These are the best potato pancakes I've ever made/eaten! I was wondering what gluten free flour could you recommend to replace the flour?
April 15, 2011, 9:12 pm

Hi Cynthia, Is it ok to store the'pancake batter' to fry later? or should I fry them all and re-heat later? Thank You, KG
February 6, 2013, 10:24 am

Cynthia Lair
KG I would make the patties and fry later.
February 8, 2013, 10:01 am

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