German Potato Pancakes

Crispy on the outside, tender and savory on the inside—these golden potato pancakes are a beloved German comfort classic. Made with freshly grated russet potatoes, onion, egg, and flour, then double-fried for ultimate crunch, they’re perfect hot off the skillet and topped with applesauce or sour cream. Simple ingredients, big flavor, and unforgettable texture.

Why You’ll Love This Recipe

This isn’t just another hash brown—it’s a crispy masterpiece. Known as Reibekuchen in the Rhineland or Kartoffelpuffer elsewhere in Germany, these pancakes have been served at holiday markets, family dinners, and Sunday brunches for generations. The secret? Double frying: first to cook through, then again to crisp up. The result is a pancake that stays crunchy even after sitting—and disappears fast every time.

Perfect for:

  • Fall and winter breakfasts or holiday sides
  • Fans of latkes, hash browns, or crispy fritters
  • Make-ahead meals (freeze & re-crisp!)
  • Serving with sweet or savory toppings

đŸ¥” "I made these for Christmas morning," said one home cook. "My kids called them 'potato chips that taste like home'!"

Ingredients