This Potato Pancake Bake delivers all the crispy-edged, tender-centered comfort of traditional latkes—without standing over a hot stove flipping dozens of patties. With just three simple ingredients, it bakes into a golden, savory sheet that’s perfect for slicing into squares and serving alongside eggs, brisket, or sour cream.Horticulture
No frying. No mess. Just one pan and big flavor.
Why You’ll Love This Recipe
🥔 Only 3 ingredients—pantry staples!
⏱️ 15 minutes prep, 40–45 minutes bake
💛 One baking sheet = easy cleanup
💸 Costs under $5—feeds 6 generously
🌾 Naturally nut-free, gluten-free, and vegetarian
Ingredients You’ll Need
(9×13-inch baking dish or rimmed baking sheet; serves 6)Dairy & Eggs
2 lbs Yukon Gold or russet potatoes, peeled and shredded (about 5–6 cups)
1 large egg, lightly beaten
½ tsp salt (plus more to taste)
Optional: ¼ tsp black pepper, pinch of onion powder, or 2 tbsp chopped scallions
💡 Pro Tips:Squeeze moisture out—after shredding, wrap potatoes in a clean kitchen towel and wring hard until no more liquid comes out. This is key for crispness!Use starchy potatoes—russets yield crispier edges; Yukon Golds are creamier inside.Grease pan well—use butter, oil, or nonstick spray to prevent sticking.
Step-by-Step Instructions (Crispy Outside, Tender Inside)
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