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Rosemary Potato Pancakes | Girl Gone Gourmet

Rosemary Potato Pancakes

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 pancakes 1x


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, peeled and grated
  • 1 medium onion, grated
  • 1 tablespoon fresh rosemary, chopped
  • 4 eggs, beaten
  • A few pinches of salt and pepper
  • 2 and 1/2 tablespoons flour
  • 1/4 cup vegetable oil


1. After grating the potatoes wrap them up in a clean towel and squeeze to remove as much moisture as possible. In a large bowl combine the grated potato, onion, rosemary, salt, pepper, and eggs. Add in the flour and stir to combine.
2. 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. Cook the pancake until the first side is golden brown before flipping. Once cooked drain on a paper towel. Keep them in a warm oven until ready to serve.

  • Category: Breakfast
  • Method: Fry
  • Cuisine: American


  • Serving Size: 1 potato pancake
  • Calories: 102
  • Sugar: 1g
  • Sodium: 128.5mg
  • Fat: 6.2g
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 8.9g
  • Fiber: 1.4g
  • Protein: 3g
  • Cholesterol: 62mg

Keywords: rosemary potato pancakes