Rosemary Potato Pancakes

Rosemary Potato Pancakes | Girl Gone Gourmet

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Homemade rosemary potatoes are perfect for a weekend breakfast – add a fried egg and crispy bacon for a complete meal!


  • 6 small to medium potatoes
  • 4 large eggs
  • 1 medium onion, grated
  • 1 tablespoon chopped fresh rosemary
  • A few pinches of salt and pepper
  • 2 and 1/2 tablespoons flour
  • 1/4 cup vegetable oil


  1. Peel and grate the potatoes and wrap them up in a clean towel and squeeze to remove as much moisture as possible.
  2. Lightly beat the eggs with a fork in a large mixing bowl. Add the grated potato, onion, rosemary, salt, pepper, and flour and stir to combine.
  3. In a large skillet heat the oil over medium heat. Drop approximately 2 heaping tablespoons of the potato mixture into the hot oil. Using the spoon pat down the potatoes to form a pancake.
  4. Cook the pancake until the first side is golden brown before flipping. Once cooked, drain the potato pancakes on a paper towel. Keep them in a warm oven until ready to serve.


You can grate the potatoes and onion with a box grater or in a food processor fitted with a grating attachment.

You can freeze the cooled potato pancakes for up to three months. Reheat them in the oven or air fryer for best results.