Potato pancakes are one of those humble dishes that feel like home the moment you start grating the potatoes, yet they’re endlessly versatile and surprisingly quick to prepare. For me, potato pancakes are a weeknight lifesaver—they require just a handful of ingredients, can be whipped up in under half an hour, and always leave the kitchen smelling like warmth and nostalgia. They’re simple, satisfying, and, with a few tweaks, can be dressed up or down to suit any occasion.
At their heart, potato pancakes are a celebration of the potato. Golden, crisp on the outside, and tender on the inside, they strike that perfect balance of texture that makes every bite so pleasurable. Grating the potatoes by hand gives a rustic charm that just can’t be matched by pre-shredded varieties. The slight irregularity in texture is part of their appeal—the crisp edges and soft centre are a delight when paired with a touch of butter, a dollop of sour cream, or even a drizzle of maple syrup for a sweet twist.
One of the things I love most about potato pancakes is how adaptable they are. While the classic version is a simple mix of potatoes, onion, eggs, and a little flour to bind, I often like to add slices of cooked ham into the mix. The salty, savoury notes of ham transform the pancakes from a side dish into a hearty meal in their own right. It’s an easy way to sneak some protein into what is otherwise a carb-heavy dish, and it adds a wonderful depth of flavour. I’ve also experimented with cheese, spring onions, and herbs, and each variation brings something new to the table without adding any fuss.
Potato pancakes also have a wonderful way of bringing people together. They’re perfect for breakfast or brunch, served with a fried egg and a little salad, but they can just as easily appear at dinner alongside a green vegetable and some roasted meat. I’ve even taken to making a larger batch, cooling them slightly, and freezing them individually. They reheat beautifully in a hot pan or oven, retaining their crisp edges, which makes them ideal for those nights when you need a quick, comforting meal.
What makes potato pancakes particularly appealing is how forgiving they are. You don’t need to be precise with measurements, and mistakes are easy to fix. If the mixture is too wet, a little extra flour will help; if it’s too dry, an extra egg or splash of milk works wonders. Cooking them is equally forgiving. A hot, oiled pan and a gentle touch are all that’s required to get a beautifully golden exterior. Each pancake can be adjusted to your preferred thickness or crispiness, giving you total control over the final result.
Beyond convenience, there’s a certain joy in the process. Grating potatoes, mixing in bits of ham, forming the little patties, and hearing that satisfying sizzle as they hit the hot pan—it’s almost meditative. There’s a homely, hands-on quality to it that makes potato pancakes feel like more than just food. They’re a reminder that simple ingredients, handled with care, can create something truly comforting and versatile.
Whether you’re a busy parent looking for a quick family dinner, a student wanting something hearty and affordable, or a home cook eager to experiment with flavours, potato pancakes are a dish that never disappoints. Crispy, golden, and utterly satisfying, they offer a blank canvas for creativity while remaining faithful to their humble roots. Add some ham, cheese, herbs, or even a sweet topping if you like, and you have a dish that’s not just food but a little celebration on a plate.
In the end, potato pancakes are a testament to the magic of simplicity. They remind us that some of the best meals aren’t the most complicated—they’re the ones that fill the kitchen with warmth, the table with laughter, and your belly with comfort. And if you’ve never tried adding ham into the mix, I urge you to do so—you might just discover a new favourite way to enjoy this classic dish.
Potato Pancakes
Ingredients
- 4 medium potatoes peeled
- 1 small onion
- 2 large eggs free range
- 4 slices cooked ham chopped
- 3 tbsp plain flour
- salt to taste
- pepper to taste
- 2 tbsp vegetable oil butter, for frying
Instructions
- Grate the potatoes and onion using a coarse grater. Place in a clean kitchen towel and squeeze out excess liquid.4 medium potatoes
- In a large bowl, combine the grated potatoes and onion with the eggs, flour, chopped ham, and a pinch of salt and pepper. Mix until well combined.1 small onion, 2 large eggs, 4 slices cooked ham, 3 tbsp plain flour, salt, pepper
- Heat a non-stick frying pan over medium heat and add a little oil or butter.2 tbsp vegetable oil
- Scoop about ¼ cup of the mixture per pancake and flatten gently in the pan. Cook for 3–4 minutes on each side, or until golden brown and crisp.
- Remove and drain on paper towels. Repeat with remaining mixture, adding more oil or butter as needed.
- Serve the potato pancakes hot, optionally with sour cream, applesauce, or a simple green salad.
20 comments
Perfect with ketchup
These pancakes are perfect with a dollop of sour cream.
I added bacon and the kids love them with veg. Total hit
A lovely comfort food that doesn’t take long to prepare.
I’ve made potato pancakes before, but this ham addition takes them to another level.
Easy to follow recipe, turned out perfectly on the first try.
A simple dish, but so comforting and filling.
Golden, crispy, and full of flavour. Will make again!
Crispy on the outside, soft on the inside—highly recommend!
Flavourful, hearty, and just the right amount of saltiness.
Perfectly balanced texture and taste, with a hint of ham in every bite.
Simple, quick, and utterly satisfying.
I swapped butter for oil and they were still fantastic.
My kids loved these—so tasty and filling.
These pancakes were golden and crispy, just how I like them.
I added a little extra ham and it made them even better.
Really versatile—you can change the add-ins depending on what’s in your fridge.
Couldn’t believe how fast these cooked—perfect for a busy evening.
These are so much better than plain potato pancakes. Loved them!
Easy recipe for a tasty meal—my family asked for seconds.