Potato Pancakes

Golden, crisp potato pancakes from Ned Bell, with smoked salmon and soured cream - an irresistible combination
Potato Pancakes
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 3 large potatoes, such as King Edward or DesirĂ©e
  • 1 onion, finely chopped
  • 3 spring onions, chopped (use some of the green parts for colour)
  • 2 clove garlic, grated with a fork
  • 2 large eggs, beaten
  • 3 tbsp plain flour
  • 2 tbsp parsley, chopped
  • 1 tbsp groundnut oil
  • 1 tsp salt
  • pepper

To serve:

  • smoked salmon
  • soured cream


1. Coarsely grate the potatoes. Press dry between layers of paper towels.

2. Combine the onion, spring onions, garlic and eggs in a large bowl.

3. In a separate bowl, combine the flour, salt and pepper. Whisk this into the onion mixture.

4. Add the potatoes and parsley, mixing well.

5. Heat the oil in a large heavy-based frying pan over a medium-high heat. Drop dollops of the potato mixture into the pan, flattening with a wide spatula to form discs about 1cm thick. Fry for 5-6 minutes per side until well browned and crisp.

6. Serve with smoked salmon and soured cream.

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