Baked Potato Pancakes

This twist on a classic is easy to make and totally delicious! Also, by baking them it is a lighter version of the original which is always a plus (that means you can eat more right?). You won’t believe how delicious they are!

  • Author: Everyday Gourmet with Blakely




  • 2 pounds potatoes, peeled and grated
  • 1/4 cup chopped fresh chives
  • 1 egg, beaten
  • 1/2 cup all purpose flour
  • salt
  • pepper

Horseradish Chive Sauce

  • 1 cup sour cream
  • 1 tablespoon horseradish sauce
  • 2 tablespoons chopped fresh chives


  1. Preheat your oven to 450 degrees, keeping two sheet trays in the oven to preheat as well
  2. Grate the potatoes and add them to cold water to keep them from turning brown
  3. Once the potatoes are all shredded drain the potatoes in a colander making sure to squeeze out the extra water by pressing down with your hands firmly
  4. Add the potatoes to a bowl as well as the chives, egg, flour, salt, and pepper. Stir to combine
  5. Take one preheated sheet tray out of the oven, spray with non stick cooking spray, and drop about two tablespoons worth of the potato mixture onto the tray. Press down to spread them out slightly. Keep repeating until the sheet tray is filled and put it into the oven
  6. Let them bake on one side for about 12 minutes, then take them out of the oven and flip them, cooking another 6 minutes on the other side
  7. While the pancakes are cooking make the sauce by mixing all of the ingredients until combined. Serve the potato pancakes hot with a big dollop of the delicious sauce on top
  8. That’s it! A twist on a yummy classic