Side Dish: Canada – Yukon – Yukon Potato Pancakes

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, peeled
- 1 small yellow onion, peeled and grated (about 4 oz / 115 g)
- 1 large egg (approx. 50 g)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral vegetable oil (for batter and light coating)
- Additional vegetable oil for frying (as needed), or
- 2 tbsp (30 g) unsalted butter (optional, for flavor when frying)
- Sour cream, for serving
- Applesauce, for serving
- 2 tbsp (8 g) chopped fresh chives or green onion, for garnish

Instructions

Short Description:
Crisp-edged, tender-centred potato pancakes made from Yukon Gold potatoes, pan-fried until golden and traditionally served with sour cream or applesauce. They pair well with roasted meats or as part of a hearty northern breakfast.

Regional Notes:
This Yukon version uses Yukon Gold potatoes for their naturally buttery flavor and creamy texture, producing a richer interior than pancake recipes using starchy russets. The pancakes are pan-fried in small batches to get a crisp exterior while keeping a moist, creamy centre — a common home-style preparation in Northern Canada.

1. Prep the potatoes: Using the large holes of a box grater, grate the peeled Yukon Gold potatoes into a large bowl. Immediately place the grated potatoes in cold water to prevent darkening while you grate the rest.
2. Drain and squeeze: Drain the grated potatoes and grated onion in a fine-mesh sieve. Transfer to a clean dish towel or cheesecloth, gather the edges, and wring out as much liquid as possible until mostly dry (this step is crucial for crisp pancakes).
3. Mix batter: In a medium bowl whisk the egg, flour, salt, and pepper. Add the squeezed grated potatoes and onion to the egg mixture and stir until evenly combined. If the mixture seems very loose, add up to 1 more tablespoon (8 g) flour.
4. Heat the pan: Warm a large skillet over medium-high heat. Add 1–2 tbsp (15–30 ml) vegetable oil and 1 tbsp (15 g) butter if using; swirl to coat. The pan should be hot enough that a small test spoonful sizzles on contact.
5. Form and fry: Scoop about 2 rounded tablespoons (or a heaping 1/4 cup) of the potato mixture per pancake and place in the skillet, spacing them 1–2 inches apart. Press each mound gently with a spatula to flatten to about 1/4–1/2 inch thick. Fry 3–4 minutes per side, or until deep golden brown and crisp. Adjust heat to prevent burning.
6. Cook remaining batches: Transfer cooked pancakes to a paper towel-lined plate to drain. Add more oil/butter to the skillet between batches as needed and keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish.
7. Serve: Arrange pancakes warm on a platter, garnish with chopped chives or green onion, and offer sour cream and applesauce on the side for dipping. Serve about 3 pancakes per person as a side dish.