Okay, be honest — is there anything better than a plate of crispy, golden potato pancakes straight off the skillet? (Spoiler: Nope.) Whether you call them Reibekuchen, Kartoffelpuffer, or just “those magical potato discs,” German potato pancakes are the real MVP of comfort food. And today? We’re making them.

So grab a grater, roll up your sleeves, and get ready to impress yourself.

I’ve made these more times than I care to admit (my jeans can attest), and along the way I’ve picked up a few tips, some tricks, and a strong opinion or two. So buckle up — this is gonna be fun.

What Are German Potato Pancakes Anyway?

Good question. Ever wondered why these humble pancakes have such a cult following? Well, they’re shredded potatoes, onion, a little binder, and a lot of love — fried to a perfect crisp.

Unlike American-style hash browns, which tend to be a bit loose and fluffy, German potato pancakes are flatter, crispier, and more structured. Think of them as hash browns’ cooler, European cousin.

People in Germany eat them as a snack, a side dish, or even dessert — yep, with applesauce. Sounds weird? Try it and thank me later.

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Ingredients You’ll Need

Let’s keep this simple — because nobody’s got time for a grocery list longer than a CVS receipt.

Here’s what you need for about 8 pancakes (serves 3–4, or just me on a bad day):

4–5 medium russet potatoes (you want starchy, not waxy — unless you like soggy disappointment)
1 small onion
2 eggs
3–4 tablespoons flour (or matzo meal if you’re feeling fancy)
Salt & pepper (duh)
Oil for frying (neutral oil like canola or sunflower is your friend)
Optional: applesauce or sour cream for serving

That’s it. Seriously. You could probably make these right now without leaving your kitchen.

Step-by-Step: How to Make German Potato Pancakes

This part’s where the magic happens. And FYI: it’s not hard, but it is a little messy — you’ve been warned.

Step 1: Grate the Potatoes and Onion

Grab your box grater or food processor (if you’re fancy like that) and shred your potatoes and onion. If you’re doing it by hand, just watch those knuckles, okay? I’ve sacrificed enough skin to know it’s not worth it.

Step 2: Squeeze Out the Water

This step is crucial. Unless you like limp, soggy pancakes (and why would you?), you need to wring out all the excess water. Use a clean kitchen towel, cheesecloth, or even your bare hands if you’re feeling primal.

The drier your potatoes, the crispier your pancakes. Science.

Step 3: Mix Everything

In a big bowl, combine your shredded (and squeezed) potatoes and onion with the eggs, flour, salt, and pepper. The mixture should be moist but hold together when you press it. If it feels too wet, add a little more flour.

Step 4: Heat That Oil

Pour enough oil into a skillet to cover the bottom (about ¼ inch). Heat it until it shimmers — you want it hot enough to sizzle when the batter hits it but not so hot it burns everything instantly.

Step 5: Fry, Baby, Fry

Scoop about ¼ cup of the mixture into the skillet and flatten it with the back of a spoon. Cook for about 3–4 minutes per side, until golden brown and crispy. Resist the urge to fuss with them too much — let them do their thing.

Step 6: Drain and Serve

Transfer your pancakes to a paper towel–lined plate to drain. Sprinkle a little extra salt while they’re still hot because… well, why wouldn’t you?

Serve warm with applesauce or sour cream. Or both. Or neither. No rules here.

Tips & Tricks for Next-Level Pancakes

I’ve messed these up enough times to know what works and what doesn’t. Wanna avoid my rookie mistakes? Thought so.

Use starchy potatoes. Yukon Golds are okay, but Russets are ideal for crispiness.
Great fine, not coarse. Finer shreds mean better structure and crispier edges.
Don’t skimp on oil. This isn’t the time to be shy — they need a good slick of oil to crisp up properly.
Keep the first batch warm. Put cooked pancakes on a baking sheet in a 200°F oven while you fry the rest.
Make ahead? Meh. They’re best fresh. You can reheat them, but they’ll never be quite as magical.

Applesauce with Potato Pancakes? Seriously?

I know what you’re thinking: applesauce? On potatoes? Who came up with that?

But trust me, the sweet-and-savory combo is absolute fire. The crisp, salty pancake + cool, sweet applesauce = chef’s kiss.

If you’re not into applesauce, you can also top them with:

Sour cream and chives
Smoked salmon and crème fraîche (if you’re feeling bougie)
A fried egg (because why not)
Or just plain — they don’t really need anything

See? Totally versatile.

Why You’ll Love This Recipe

Okay, let me break it down for you. Here’s why this recipe is worth bookmarking (and bragging about):

Simple ingredients: Stuff you already have.
Quick to make: About 30 minutes start-to-finish.
Crowd-pleaser: Seriously — who says no to fried potatoes?
Customizable: Breakfast, snack, dinner, fancy party appetizer — they wear a lot of hats.

And let’s be real — when was the last time someone complained about crispy fried potatoes? Exactly.

Common Mistakes to Avoid

Don’t say I didn’t warn you. Here are a few things to not do if you want potato pancake glory:

Not draining enough water: Soggy pancakes are a crime.
Pan too cool or too hot: Too cool = greasy. Too hot = burnt outside, raw inside.
Overmixing the batter: Keep it gentle — we’re not making glue here.
Crowding the pan: Give them space or they’ll steam instead of fry. Ew.

Honestly, these are rookie mistakes, and now that you know about them, you’ve got no excuse.

Some Fun Variations to Try

Once you’ve nailed the classic version (which you will), why not experiment?

Here are a few fun twists:

Add shredded zucchini or carrots for a veggie boost (and to feel mildly virtuous)
Mix in some cheese — sharp cheddar is bomb
Spice it up with paprika, garlic powder, or chili flakes
Go sweet: skip the onion, add a pinch of cinnamon and sugar, and serve with honey or jam

You see? German potato pancakes are basically a blank canvas for your culinary creativity.

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Final Thoughts: Are They Worth It?

Let me answer that with another question: are you a human with taste buds? Then yes.

These German potato pancakes are crunchy, savory, and just a little nostalgic — even if you’ve never been to Germany. They’re easy to whip up, crazy satisfying, and way better than anything you’d get out of a box.

And IMO, cooking them yourself earns you some serious bragging rights. Not to mention, your kitchen will smell amazing (and slightly like a fry shop, but in the best way).

Ready to Fry?

So there you have it — your full, no-nonsense guide to making killer German potato pancakes.

Grab your potatoes. Heat up that oil. And get ready to hear people say, “Wait, you made these?!”

Because nothing says “culinary genius” like turning a humble potato into something people fight over at the table.

FYI: Don’t forget to snap a pic for the ‘gram before you devour them. You’re welcome. 🙂

Now go forth and fry. You’ve got this.

German Potato Pancakes Recipe

Hazel Wood

Crispy on the outside and tender inside, these traditional German Potato Pancakes (Reibekuchen) are a comforting dish often served with applesauce or sour cream. Perfect for breakfast, brunch, or a hearty snack. A quick and easy savory treat with authentic flavor.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings 4

Calories 220 kcal

Ingredients

2 pounds russet potatoes peeled and grated
1 small onion finely grated
2 large eggs
¼ cup all-purpose flour
1 tsp salt
¼ tsp black pepper
¼ tsp baking powder optional for crispiness
Oil for frying vegetable or canola

Instructions

Grate potatoes and onion, then squeeze out excess moisture using a cheesecloth or clean towel.
In a large bowl, combine grated potatoes, onion, eggs, flour, salt, pepper, and baking powder.
Heat oil in a large skillet over medium heat until hot.
Drop 1/4 cup of batter per pancake into the skillet and flatten slightly.
Fry 3–4 minutes per side or until golden brown and crisp.
Transfer to a paper towel-lined plate to drain.
Serve hot with applesauce or sour cream.

Notes

For extra crispiness, use starchy potatoes like russets.
Avoid overcrowding the pan to ensure even frying.
Can be kept warm in a 200°F (95°C) oven until serving.

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