German potato pancakes - BREZID

German potato pancakes

This is excellent! Authentic German potato pancakes are “grated” as per the recipe, not sliced. Slicing results in something resembling brown hash. Make sure to not only drain the liquid but also squeeze out the water using a kitchen towel. It might seem like a bit of extra effort, but the results are well worth it.

This recipe is a classic for potato pancakes and offers great comfort food. Pair it with applesauce and sour cream for a light dinner or with grilled chicken for a hearty winter meal. Adjust the flour quantity if the mixture appears too moist.

German potato pancakes


  • 4 cups cold mashed potatoes
  • 5 slices of bacon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, well beaten
  • 1/2 cup shredded cheddar cheese


  1. Place bacon in a deep skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, approximately 10 minutes.
  2. Remove bacon and crumble, setting it aside. Retain the bacon drippings in the skillet.
  3. In a bowl, combine mashed potatoes, eggs, onion powder, salt, and black pepper.
  4. Add crumbled bacon and shredded cheddar cheese to the potato mixture.
  5. Shape the mixture into eight pancakes.
  6. Heat the bacon drippings over medium heat and fry the pancakes in the drippings until golden brown on each side, approximately 5 minutes per portion.
  7. Enjoy the deliciousness!

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