Audrey’s Potato Pancakes

Recipe Submitted by Guy Purinton


2 medium Green Thumb Farms white potatoes


Black pepper

1 egg

1 Tbs flour

Spices to liking or taste



Wash and shred the potatoes (I like to leave skins on)

Pat dry to remove excess moisture.

In a bowl beat one egg until fairly well mixed.

Add salt and pepper to taste.

Add in the potatoes and mix well.

Sprinkle in flour and mix.


Audrey (my mother) was an awesome cook, but she also was a kind of a minimalist when it came to spices in many foods. This is where her recipe stops, just salt and pepper.  I like to add a fair amount of garlic powder, some chives, thyme, & some rosemary in mine.


In large skillet heat a ¼ inch of oil to a med-hot range.

Spoon in the potato mixture and form a patty.

Cook on first side until edges show some browning. Flip and cook second side until brown and somewhat crispy. I like mine quite brown and crispy like a French fry)

Serve hot with you favorite breakfast foods or as a side dish for an evening meal.


Makes a couple generous pancakes that are quite filling.

To make a larger batch add 1 egg and ½ Tbs. of flour per 3 additional potatoes.



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