Kids Cooking Video: Potato Pancake Recipe

This Latke recipe (also called potato pancakes) is written in my own hand from 1988, when I would have been in third grade. Food has always been a part of my history, and this traditional dish from my Polish heritage is a perennial favorite.

When I first served them to my husband, he was incredibly skeptical and didn’t think he’d like them, but now they’re a great go-to “breakfast for dinner” meal for the whole family.

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Better yet, they’re an awesome way to have vegetables for breakfast! We all know we should be having veggies in larger quantities than most other foods, but sometimes they’re tough to get into the meal plan except at dinnertime.

Why not start the day off strong with one or two of your 5-a-day taken care of (and then shoot for 7-10)?

Can’t view the video? Watch it here on YouTube.

Potato Pancake Recipe (with even more veggies!)


  • 3 large potatoes (about 4 cups worth, grated)
  • 2–3 cups other vegetables, grated
  • 3 eggs
  • 2 Tbs. flour
  • 1 medium onion
  • 1 tsp. salt
  • oil for frying (refined coconut oil is excellent)


  1. Wash, peel (optional), and grate the raw potatoes.
  2. Salt the gratings and allow to sit for 10-60 minutes (depending on how long you have before the meal), then drain the excess water that accumulates at the bottom of the bowl. If you’re hurrying and must skip this step entirely, the pancakes will survive.
  3. Grate or finely chop the onion and add to potatoes, along with any other veggies you’re using.
  4. Beat eggs well and add to the bowl (or just beat on the top and then mix in).
  5. Add salt and flour. Mix well.
  6. Heat oil in frying pan or electric griddle at about 350F.
  7. Spoon potato mixture into hot oil and flatten with spoon or spatula to create 3-4” circles.
  8. Add a spoonful of the liquid that collects at the bottom of the mixing bowl right in the center. It’s mostly egg to hold the veggies together.
  9. Flip when the underside is golden brown, about 2 minutes. The second side won’t cook quite as evenly brown, but when it starts looking like toasty hashbrowns, they’re done (about 3-5 minutes).
  10. Remove to a plate; drain with a paper towel if necessary.
  11. Traditional toppings include sour cream or applesauce, but they’re also good with real maple syrup, homemade yogurt in place of the sour cream, or even ketchup. My son uses 3 of the 4, which makes my husband cringe, but hey – to each his own toppings as long as they’re eating their vegetables!

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Recipe Notes

  • I highly recommend using a food processor with a grater attachment to make this a 30-minute meal. It’s possible to use a hand grater, but you’ll get tired of it quickly, especially if you have a large enough family for a double batch. Use the blade attachment to slice the onion.
  • Some veggie options include spinach or other leafy greens, sweet potato, carrots, zucchini or summer squash, fall squash (raw) broccoli (stems included), or cauliflower.

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