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Crispy Potato Pancakes

Crispy Potato Pancakes

Recipe by BlackstoneBetty 

Serves 4

Time: 30 minutes

Difficulty: Easy


  • 2.5-3 pounds russet potatoes
  • 1 medium yellow onion
  • 3 large eggs, beaten
  • 1/4 cup flour
  • 1/2 tablespoon Blackstone Essential blend
  • 1/2 teaspoon dried parsley 
  • 1/2 teaspoon garlic powder
  • Dash of Tabasco sauce or pinch of cayenne pepper
  • Sour cream, to serve
  • Chives, to serve


  1. Peel skin off potatoes. Using a box grater, grate potatoes into a large bowl full of cold water. Add a few ice cubes to keep water cold. Water will turn brown, pink, or even reddish which is normal. 
  2. Grate onion into water with the potatoes, using as much or as little onion preferred. Mix potatoes and onions together in water and set aside for 5-10 minutes.
  3. Meanwhile, in a separate large mixing bowl mix whisk together eggs, flour, and seasoning. You can substitute Blackstone Essential blend for any other Blackstone Seasoning to change the flavor profile or simply use salt and pepper to taste. Add a dash of hot sauce or pinch of cayenne pepper.
  4. Drain and rinse off potatoes. Using a clean kitchen towel squeeze out as much water as possible. The drier the potatoes the crispier the pancakes will turn out. 
  5. Slowly add potatoes and onion to wet mixture adding enough to thinly coat potatoes. 
  6. On medium-to-medium low heat drizzle oil before placing a spoonful of batter, making pancakes whatever size you'd like, pressing down with the bake of your spoon to create flat pancake shapes. *see video
  7. Allow pancakes to cook 3-5 minutes per side or until golden brown on each side. Add more oil as needed. 
  8. Serve immediately with sour cream and chives or whatever you prefer and enjoy! 

Note: make one small pancake initially & taste for seasoning. You can always add more seasoning.

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