Make this Amish potato pancake from creamy mashed potatoes. Deliciously flavored with onion, salt, and pepper. Then, fry crispy and golden brown in creamy butter in the skillet. And believe me, this tasty, easy-to-make potato pancake doesn't need more.
And if you want very crispy potato pancakes? Make small pancakes that you bake on both sides.
Amish Potato Pancake with Mashed Potatoes
The Amish are a religious community in the United States of America. They do not use modern tools and live frugally and harmoniously with their Biblical teachings.
And, when you look at their recipes, they eat pure food. No preservatives, and made on the gas or in the oven. But that doesn't make their recipes any less delicious.
These Amish potato pancakes proved that. It is a variation on mashed potatoes but extra tasty because of the creamy, crispy crust. That's all. My family loves this potato pancake, and it's now a regular on the menu.
What do you need for Amish Potato Cakes?
For the preparation of an Amish Potato Pancake, you need the following ingredients (you can find the correct amounts at the bottom of the blog in the recipe card):
- Potatoes: Use good all-round potatoes for this recipe, not too soft but with enough starch. Russet, Yukon Golds, Maris Piper, and King Edwards are good choices.
- Onion: Gives a sweet taste to the pancake. For a slightly spicier taste, you can add a shallot instead.
- Salt and Pepper: For seasoning the mashed potatoes.
- Oil: To fry the potato pancake at a high temperature, without the oil burning.
- Butter: Use real butter for that delicious creamy taste, in which you bake the pancake. The potatoes then absorb the butter and have a wonderfully full taste.
How do you prepare the Amish Pancakes?
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Boil potatoes until done, strain, and add a finely chopped onion.
- Season with salt and pepper. Puree everything with a potato masher. Not with a mixer because then you get potato glue.
- Place the oil and butter in the pan over medium heat until the butter has melted. Spoon the mashed potatoes into the pan and press them with the back of a spoon until smooth.
- Lower the heat and let it fry for 20 minutes. Flip the potato pancake and cook for another 5 minutes. TIP: Turning is easier if you cut the pancake into quarters.
Tips and variations
- Cheesy: Add grated Cheddar or Emmentaler to the pancakes.
- Bacon: Fry some bacon until golden brown and stir through the mashed potatoes (before putting it into the skillet).
- Potatoes: Can be substituted with sweet potatoes.
- More veggies: Grate half a zucchini and stir it into the potato mash.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2⅔ lb potatoes, peeled and sliced in equal cubes
- 1 small onion
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons oil
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cook the potatoes for 20 minutes until done. Check if they are done by pricking the potato with a fork. The fork should go in easily. Otherwise, extend the cooking time by 2 minutes and check again.2⅔ lb potatoes
- Chop the onion finely.1 small onion
- Mash the potatoes and add to the onion—flavor with salt and pepper.1 teaspoon salt, ¼ teaspoon ground black pepper
- Heat a frying pan, pour the oil into the pan, and melt the butter. When the butter has melted, turn the heat low.2 tablespoons butter, 2 tablespoons oil
- Spoon the purée into the pan and flatten it with the back (convex side).
- Allow 15 minutes to fry on one side until it's golden brown.
- Turn the potato pancake (see tips)
- Let the other side brown for 5 minutes.
Notes
- First, cut into quarters, and turn each piece of pancake over using a wide spatula.
- Next, place a plate over the pan, turn everything over, and carefully slide it back into the pan.
- Cheesy: Add grated Cheddar or Emmentaler to the pancakes.
- Bacon: Fry some bacon until golden brown and stir through the mashed potatoes (before putting it into the skillet).
- Potatoes: Can be substituted with sweet potatoes.
- More veggies: Grate half a zucchini and stir it into the potato mash.
- Refrigerator: Keep the potato pancake covered in the fridge. This keeps it suitable for up to 2 days.
- Freezer: You can also freeze the potato pancake. Pack in a freezer box. This keeps it good for up to 1 month. Note that the structure of the pancake can change slightly.
- Reheat: Place the potato pancake pieces on a rack in a preheated oven at 390 °F (200 °C) for 10 minutes.
Nutrition
Leave a Reply