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Potato Pancakes

Course Appetizer, Side Dish
Keyword potato-pancakes, potato-pancakes-recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 30 servings (may vary)
Calories 87kcal


  • 1 16 oz container sour cream
  • 1 1.0 oz package Ranch salad dressing and dip mix
  • 3 cups shredded potatoes squeezed dry
  • 1 medium onion shredded, squeezed dry
  • ¼ cup all purpose flour
  • 1 4 oz can diced green chiles well drained
  • 2 large eggs beaten
  • 3 tablespoon chopped fresh chives
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  • 1 ½ cups shredded sharp cheddar or colby jack cheese
  • ¼ cup vegetable oil for frying additional as needed
  • chives or green onion for garnishing


  • Whisk together sour cream and dry salad dressing mix. Cover and chill until serving. (This should be done several hours in advance or overnight)
  • Place shredded potatoes and grated onion in a lint free kitchen towel and squeeze dry. (Preferably, separately)
  • Add to a medium size mixing bowl with flour, green chiles, eggs, chives, garlic salt, pepper and shredded cheese. Mix until fully combined.
  • Over medium high heat, drizzle a nonstick griddle or frying pan with 2 tablespoons oil. Drop potato mixture using a small scoop or a tablespoon into hot oil, spreading when necessary. (About 1 ½ Tbsp)
  • Cook potato pancakes in batches, for 1 ½-2 minutes per side or until crispy and golden.
  • Serve immediately topped with a dollop of ranch sour cream and garnished with chives.


Serving: 1serving | Calories: 87kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg