The Foodbank of Southern California

Passover Potato Pancake Recipe

Passover Potato Pancake Recipe

The Foodbank is committed to providing food from every culture, so everyone can feel welcomed and comfortable without going hungry. We are celebrating Passover in the way we know best: Sharing food!

Passover is a weeklong Jewish holiday that begins April 5 and goes through April 13 this year. Celebrations include prayers, family, singing, and food.

There are some food rules during this time to properly observe and celebrate the holiday. For example, everything must be kosher, including food and utensils. Leavening is not permitted during Passover, so utensils must be thoroughly washed or boiled so they have no trace of leavening. Another rule is the separation of meat and dairy in meals and one’s diet, due to the separation of life (milk) and death (meat).

All of this means that food has to be carefully prepared from specific ingredients. Since most vegetables are automatically safe to eat, we are sharing a simple potato pancake recipe. Because the Foodbank is distributing a large bounty of delicious potatoes this month, our food recipients can use actual “Spuddy Buddy” potatoes from the Foodbank!

Whether you are celebrating Passover or just want a simple, yummy recipe to accompany a meal, this potato pancake is great and can be easily modified to fit dietary restrictions!

Potato Pancake Recipe

  • 5 russet potatoes, or other large potato
  • 2 teaspoons salt
  • ¼ cup olive oil, or canola oil (not kosher)
  • ¼ onion, diced
  • 2 teaspoons chopped thyme
  • Your choice of seasonings
  1. Peel potatoes.
  2. Shred potatoes with grater.
  3. Rinse shredded potatoes in cold water until water runs clear.
  4. Squeeze as much moisture out of shredded potatoes as possible, using cheesecloth, a clean kitchen towel, or even your hands.
  5. In a bowl, mix potatoes with salt, and your choice of seasonings, thyme, and onion if using.
  6. In a pan, heat up the oil.
  7. Put the potato mixture in the pan, evenly spread it out, and press it down, making sure it is compressed into one large pancake.
  8. Once the bottom has browned, in about 10 minutes, flip to cook the other side.
  9. Once done, turn onto a cutting board and cut into wedges. This can be eaten on its own with sour cream for dipping, or eaten as a side with other breakfast foods.

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