Loaded Potato Pancakes

Frequently Asked Questions

• Are these potato pancakes healthy?

  While potatoes tend to get a bad rap by some due to their starch content, there is usually no reason to shy away from them. As the star of these healthy potato pancakes, potatoes offer carbohydrates, fiber, plant protein, potassium and vitamin C. We leave the skin on for these pancakes, which adds more fiber and nutrients compared to peeled potatoes. The rest of the ingredients add flavor or act as a binder but don’t add much in the way of nutrition since you get so little of each one. To round out your meal of potato pancakes, add a side salad, like our Green Salad with Peaches, Feta & Mint Vinaigrette. Or if you’re making these pancakes for brunch, add one of our egg recipes. These additions will help make for a filling, satisfying meal.

• Are these pancakes vegetarian-friendly?

  Everything but the bacon is vegetarian-friendly in this recipe, so simply leave that out if you’re eating meat-free. You’ll still end up with a tasty pancake without the pork.

• Can I make potato pancakes ahead of time?

  Absolutely. One option is to make the potato pancakes the night before you plan to serve them. After they've been cooked and cooled, they can go into an airtight container and then into the fridge. If you happen to have leftovers, potato pancakes will stay good for two to three days in the fridge. You can also freeze a big batch of cooked and cooled potato pancakes in a single layer on a baking sheet and transfer them to freezer-safe bags once they stiffen. It's always a good idea to mark the bags with a use-by date. They'll stay good in the freezer for up to three months. We like the freezer method because they're always ready to heat up at a moment’s notice—all you have to do is put the frozen potato pancakes in a 450°F oven for 10 to 15 minutes.

• What other toppings go well with potato pancakes?

  This recipe suggests toppings such as sour cream, Cheddar, bacon and scallions, but there are so many other options to choose from. Instead of sour cream, you can use whipped cream cheese or crème fraîche. Fruit toppings provide a perfect sweet or tart complement, depending on what you like. A classic topping is applesauce with a little sour cream, but you could go with an apple-pear sauce, apple-raspberry sauce, blueberry sauce with a touch of cinnamon or strawberry sauce. If you like a little more tart than sweet, try a cherry sauce or cranberry sauce or spoon on some pomegranate seeds with honey and Greek yogurt. Thin slices of salmon with a few capers and thin slivers of sweet onion make a delicious savory topping. If you like a little heat, try a creamy horseradish sauce or a drizzle of hot sauce. If hearty is what you’re after, try these with mushroom sauce or a poached egg.

• Why do you soak and rinse the potatoes?

  Soaking and rinsing will remove excess starch and help your potatoes remain firm during and after cooking instead of becoming crumbly. They’ll be less sticky, which will help you achieve a crispy, crunchy exterior no matter if you’re baking, roasting, grilling or frying. When soaking potatoes, it’s important to use cold water, as hot water will activate the starch. Once the potatoes are soaked, rinse and pat them dry well.