Russian potato pancakes are a blend of hash browns and pancakes—creamy inside, crispy outside. Mashed with onion and seasonings, they're perfect for breakfast or brunch!
Pulse chopped potatoes and onions in a food processor until smooth or slightly chunky. For a different texture, use a box grater or finely dice them.
Squeeze excess liquid from the potato mixture using a kitchen towel, strainer, or cheesecloth. Keep the potato starch from the bowl to help bind the pancakes.
Mix the drained potatoes with starch, flour, eggs, and seasonings in a large bowl until combined.
Heat 1 tbsp oil in a nonstick pan over medium-high heat. Drop 2 tbsp of batter, press gently, and fry for 2-3 minutes per side until golden and crispy. Cook in batches, wiping the pan and adding oil as needed.
Place pancakes on a paper towel-lined plate to absorb excess oil. Keep them separate to stay crisp. Serve with sour cream and herbs, or try applesauce for a sweeter touch.