Potato Pancakes & Creamy Scrambled Eggs

45 min
2 Servings


2 lb
russet potatoes (peeled)
medium yellow onion
6 Tbsp
1 tsp
onion powder
1 tsp
garlic powder
3/4 tsp
baking powder
1 1/4 tsp
salt (divided)
ground black pepper
1 Tbsp
minced dill or parsley
eggs (beaten)
vegetable oil
large eggs
1/4 cup
half & half
1 Tbsp
1 Tbsp
sour cream
chives, parsley and/or dill (minced for garnish)
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min


To prepare potato pancakes, grate the potatoes and onion using a box grater (large holes) or a food processor. Place the mixture in a lint-free towel and squeeze to remove excess moisture.

In a large mixing bowl, whisk together the flour, onion powder,  arlic powder, baking powder, ¾ tsp. salt, ¼ tsp. pepper, and 1 tbsp. minced herbs until well blended. Add the grated potatoes, onions and the beaten eggs. Use your hands to mix thoroughly. Wash your hands with hot soapy water before continuing.

Over high heat, add a thin layer of oil to a large sauté or cast iron pan. When the oil begins to smoke slightly, drop the potato mixture into the pan, forming 6 to 8 potato pancakes (about ½ inch thick). Reduce the heat to medium high; cook 5 to 6 minutes on each side, until deep golden brown and crisp. Drain on paper towels and season lightly with salt. Keep warm in a low oven (150 to 200ºF) until eggs are ready.

In a large bowl, beat together the 6 eggs, half & half and salt and pepper to taste. Heat a large non-stick frying pan over medium heat; add the butter. Once it melts, add the egg mixture to the pan. Using a rubber spatula, slowly stir the eggs, continually scraping the bottom and sides of the pan, until the egg curds look soft and barely liquid. Remove from the heat and stir in the sour cream. Top each potato pancake with a serving of scrambled egg and fresh herb garnish. Serve immediately.

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