What to Serve With Potato Pancakes

Potato Pancakes are a staple food from a variety of cultures. Jewish latkes are eaten during Hanukkah to celebrate the miracle of oil.

European varieties from Germany, Austria, Belarus, Poland, and other countries are grated potato mixed with egg and flour then fried in cooking oil.

Some potato pancakes are made from pre-cooked potatoes or mashed potatoes. American hashbrowns are a version of the grated potato pancake without the egg and flour.

However you make them, they are delicious on their own as a snack, for any meal, or as party food. 

Potato pancakes can be made from grated or mashed potatoes or from sweet potatoes. You can serve potato pancakes with just about anything.

You can have them for breakfast with applesauce or bacon and eggs. Try them for lunch with a garden salad or flavored cream cheese. Potato pancakes work in a vegetarian supper with creamy carrot soup or in a carnivore diet with beef stew. They are a party food favorite as well, with sour cream or coleslaw as a topping.

Keep reading for potato pancake recipes, dishes to serve with potato pancakes for breakfast, lunch, and dinner, toppings for snacks, and party menu ideas.

What to Eat with Potato Pancakes for Breakfast

What could be better than a crispy potato pancake for breakfast?

1.Applesauce

A scoop of sweet applesauce on top of a crisp, salty potato pancake is not only traditional, it is delicious.

It gives you all the taste sensations in one bite: smooth, crunchy, salty, and sweet. It’s a quick breakfast with store-bought applesauce. Or make your own applesauce so it is just the way you like it.

Other fruit compotes and a dusting of powdered sugar are also great choices.

2.Eggs

Top your crispy latkes or German potato pancakes with a poached egg.

It takes a little practice to make the perfect poached egg, but the creamy yolk makes an ideal sauce for a potato cake.

An over-easy egg, much like a poached egg will make a nice topping for a potato pancake.

Best Breakfast Proteins For Sweet Potato Pancakes

3.Bacon or Ham

Sweet potato pancakes make a good breakfast all by themselves. But along with the yogurt topping we listed they are just perfect.

However, try having a salty component with your sweet potato pancakes like bacon or ham.

You will get a protein punch and the slight sweetness from the potatoes that will take you through the whole day.

What to Eat with Mashed Potato Pancakes for Lunch

Mashed potato pancakes are a great use of leftovers, so they are perfect for lunch.

Top your mashed potato pancakes with flavored cream cheese or pair with a salad for a well-rounded lunch that will see you through the day.

4.Smoked Salmon and Cream Cheese

When you feel indulgent, treat yourself to a slice of smoked salmon and a spread of cream cheese on top of your crispy potato pancakes.

It can be a little pricey, so you may want to save this for special occasions.

5.Flavored Cream Cheese

Whipped, flavored spreadable cream cheeses are available at most supermarkets. Try chive and onion or a garlic and herb flavor.

You can also make your own flavored cream cheese at home.

Try stirring in some ranch dressing powder or Italian dressing mix to room temperature cream cheese for a tasty topping.

6.Garden salad

Lunch is a great time to get in a serving of vegetables. Make yourself a garden salad with spring greens, butter lettuce, cucumber, red onion, and sunflower seeds.

Add in your other favorite vegetables like carrots, yellow squash broccoli, cauliflower, kale, shaved brussels sprouts slivered almonds, sweet peppers, and tomatoes.

Top it off with a vinaigrette and serve it with some crispy potato pancakes instead of croutons.

Zingy Vinaigrette

  • ¼ cup dijon mustard
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup evoo

7.Beet and Arugula Salad with Goat Cheese

Garden salad may be too mundane for you. If so, try this beet and arugula salad with goat cheese.

Ingredients

  • 2 roasted beets (peeled, diced, and cooked until fork-tender)
  • 2 handfuls of fresh arugula
  • 4 tablespoons of goat cheese
  • ¼ cup chopped, toasted walnuts

Dressing

Whisk together

  • 3 tablespoons extra virgin olive oil
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon dry mustard
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Vegetarian Meals to Eat With Potato Pancakes

Potato pancakes make a delightful main course or a side dish. Steamed vegetables, warm soup, or a fresh salad make a filling vegetarian meal.

You can alter the recipes a bit for vegan diners. Potato pancakes do include eggs, so if you want to make them vegan, use an egg substitute like JUSTeggs or soaked chia seeds.

8.Steamed Buttered Veggies

Try combining your mashed potato pancaked with a big helping of steamed vegetables.

Pick your favorite steamable veggies like broccoli, cauliflower, carrots, fresh green beans, zucchini, and yellow squash.

Place a steamer basket in the bottom of a stick pot and add water up to the bottom of the basket.

Add chopped veggies to the pot and cover. Bring the water to a boil and steam for 10-15 minutes. Top with butter, salt, and pepper to taste.

9.Creamy Carrot Soup

How does a warm bowl of creamy soup sound with crispy potato pancakes? Try some creamy carrot soup to dip your potato pancakes in. 

Carrot Soup

Ingredients

  • 3 cups baby carrots
  • 2 cups water
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 cups milk (or non-dairy milk)
  • 2 teaspoons butter (or non-dairy alternative)
  • 1 teaspoon salt
  • ½ teaspoon fresh lemon juice

Instructions

Combine carrots, water and garlic in a pot. Bring to a boil, then cover and simmer for 20 minutes.

When the carrots are soft, blend the mixture with an immersion blender or by pouring it into a food processor.

In a soup pot, heat the flour, butter, and a little of the milk. Then slowly add the rest of the milk until it is all well blended and smooth.

Stir in the pureed carrots and bring to a boil. Remove from the heat and stir in salt and lemon juice.

Serve with a dollop of sour cream and a crispy stack of potato pancakes.

10.Kale and Apple Salad

Say you want potato pancakes, but it’s hot outside. You need a light salad to round out the meal.

Try this kale and apple salad for a bright-tasting complement to your crispy potato pancake.

Make the salad with 3 cups of baby kale, 1 cut-up Honeycrisp apple, ½ cup pomegranate arils, and ½ cup pistachios.

Then, top it off with this dressing: Whisk together ¼ c olive oil, 2 tablespoons orange juice, 1 tablespoon orange zest, 1 ½ tablespoon maple syrup, 1 ½ teaspoon dijon mustard, and salt and pepper to taste. 

Best Meat Dishes to Serve with Potato Pancakes

If you think of potato pancakes like fries as a side dish, you can imagine that they go with just about any meal.

Serve them at a barbecue or as a side with sandwiches. Try one of our suggestions for what meat to serve with potato pancakes.

13.Beef Stew

Make some beef stew in your crockpot before you head out to work in the morning.

When you get home, cook up some potato pancakes, and you will be ready to eat as soon as the potato pancakes are hot and crispy. 

Place 2 or three peeled and cubed potatoes, 4-5 peeled and chopped carrots, one chopped onion, and a  2-3 pound roast or already cubed stew meat in the crockpot.

Add salt, pepper, and garlic to taste. Cover with beef broth or water and beef bullion. Cook on low for 6-8 hours or high 4-6 hours.

I like to add green beans, corn, and a package of brown gravy mix about 2 hours before serving. 

14.Roast chicken

If you need a quick dinner, to go with your potato pancakes, pick up a rotisserie chicken at the grocery store.

You can throw together a salad or heat up another vegetable to round out the meal. 

Alternatively, place some cut-up chicken pieces in a baking dish. Rub with olive oil then top with garlic, onion powder, salt, pepper, and oregano. Bake for 40 minutes at 350 degrees. 

Serve with another vegetable or a garden salad for a complete meal.

15.Baked Salmon with Garlic and Herbs

We’ve already mentioned indulging in a slice of smoked salmon with some latkes. But if you are feeding the whole family, salmon filets are more cost-effective.

It doesn’t take long to bake salmon, so start the potato pancakes first and put the salmon in right at the end.

When you lay 4  salmon filets out on a parchment-lined baking sheet, lay out asparagus too, and season everything with the following:

  • 2 ½ tablespoons minced garlic
  • 2 tablespoons minced fresh parsley
  • ⅓ cup fresh lemon juice
  • 1/2 cup melted butter
  • Salt and pepper to taste

Bake 8-10 min in a 400-degree oven.

What to Serve with German Potato Pancakes

If you like German-style potato pancakes, you might as well go all-in and make German dishes to eat with them.

Try some sauerkraut and bratwurst to round out your meal.

16.Sauerkraut

Sauerkraut is a natural side dish for German potato pancakes. You can use your favorite store-bought version, or make your own.

Homemade Sauerkraut

You can stick with just cabbage and salt, or add in carrots, onion, or cilantro for some variety. If you are making your own, you’ll want to plan a few days ahead.

17.Bratwurst or Sausage

Now that we have sauerkraut on our minds, try having the potato pancakes with sauerkraut and bratwurst or sausage.

It’s likely to be a heavier meal, so save it for a special occasion. 

What to Serve with Potato Pancakes at a Party

When you host a holiday party or a backyard barbecue and you want to serve potato pancakes, try setting out a couple of toppings or dips for the potato pancakes.

Many of these toppings go with other party foods so they are versatile.

18.Hummus

You can whip up your own hummus from a can of chickpeas and a bit of tahini. I like to add fresh spinach and minced garlic as well.

Hummus is a healthy and delicious dip topping for potato pancakes or for veggies or chips.

19.Coleslaw

Coleslaw makes a delightful tangy crunch alongside potato pancakes.

You can mix up a delicious slaw with cabbage, carrots, mayo, vinegar, sugar, salt, and pepper.

20.Tomato-Basil Jam

Earlier we mentioned fruit compote as a breakfast topping.

Here we have a semi-sweet Tomato-Basil jam that is a perfect topping for a salty, crisp potato pancake.

21.Spicy Hot Pepper Relish

You can carry on in the tradition of pickled dishes with this hot pepper relish.

It’s a hot pickled topping you can put on your potato pancakes or on burgers and hot dogs.

22.Sour cream

Just as you would put sour cream on a baked potato, it is a delicious (and traditional) topping on a potato pancake.

You can serve a dollop of plain sour cream or dress it up with caramelized onion or chives.

What Dessert to Serve with Potato Pancakes

23.Sufganiyot (Jelly Donut)

Latkes are one of the traditional Hanukkah dishes. The holiday celebrates the miracle of oil when the menorah burned for eight days although there was only enough oil for one day.

Part of the modern Hanukkah celebration involves eating foods with oil as the main ingredient or that have been cooked in oil.

Latkes, potato pancakes, are of course fried in oil as are donuts.

While these jelly-filled donuts are not a side dish that goes with latkes as a meal, they are part of the same celebratory tradition. 

Ingredients

  • 2 1/4 teaspoons instant yeast
  • 1/2 cup milk, warmed
  • 1/4 cup sugar, plus a pinch
  • 2 1/2 cups flour
  • Pinch salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs at room temperature
  • 2 tablespoons butter, softened and cut into small pieces
  • 64 ounces (1.8 L) neutral oil for frying such as vegetable or canola
  • 12 ounces jam (preferably a smooth variety, not chunky)
  • Powdered sugar, for sprinkling

Directions

  • Combine yeast, milk and a pinch of sugar together in a small bowl and allow to rest until foamy, about ten minutes.
  • In a large bowl, whisk together flour, 1/4 cup sugar, salt, and cinnamon.
  • Add yeast mixture and start to mix with a wooden spoon.
  • Add vanilla, then the eggs one at a time followed by the butter in small pieces.
  • Continue to mix until the dough comes together.
  • Turn out onto a well-floured board and knead by hand until dough is smooth and elastic roughly five minutes.
  • Place dough into an oiled bowl and allow to rise in a warm place until doubled in size, about one hour.
  • Punch down dough and turn it out onto a well-floured board.
  • Roll out until 1/4 thick. (Dough may spring back. If so, allow it to rest for a few minutes and try again.)
  • Using a round cookie cutter 3 inches in diameter, cut out as many circles of dough as you can. Continue reforming and rolling the dough until you use it all.
  • Place circles on a baking sheet lined with parchment paper.
  • Cover with a clean towel and allow to proof for 30 minutes.
  • Meanwhile, heat oil to between 360 and 365 degrees in a deep fryer OR large deep Dutch oven.
  • Add doughnuts in batches of no more than four so as not to reduce the temperature of the oil.
  • Turn after 1 minute.
  • Cook until both sides are golden brown, about 2 minutes total.
  • Drain on paper towels.
  • When doughnuts are cool enough to handle, poke a hole in one end with a skewer and move the skewer around inside the doughnut to create space.
  • Fill a piping bag fitted with a small tip with your favorite jam.
  • Pipe jam into the hole in sufganiyot just until it starts to spill out.
  • Dust with powdered sugar and serve!

Potato Pancake Recipes

Potatoes grow just about anywhere, so it is natural that many cultures have developed similar versions of the potato pancake.

You can use russet potatoes, other white potatoes, and even sweet potatoes for potato pancakes.

Grated Potato Pancakes (Latkes or German Potato Pancakes)

Instructions

Start this version of potato pancakes with raw peeled russet potatoes or other white potatoes.

Use a box grater or the grater attachment on a food processor to finely grate the potatoes.

Wrap them in a dish towel and squeeze out as much water as you can so the pancakes will stick together when you cook them.

In a large bowl, combine the following ingredients, Mix with your hands to ensure that everything is well combined.

  • 1 pound of grated potatoes with water squeezed out
  • ½ onion finely chopped
  • ½ cup flour
  • 2 large eggs
  • 2 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon black pepper

Heat ¼ inch of neutral oil like safflower or canola oil in a heavy skillet for frying. When the oil is hot, place a scoop of the batter into the hot oil and press it flat with a spatula.

Let it cook for about 5 minutes. When the edges are golden brown, flip it and cook the other side for 5 minutes. Drain on paper towels. 

Cooking tip: Once you place the potato pancake in the pan leave it alone. Don’t try moving it around until it has a chance to cook.

The pan and the oil will do the work and when it is done on the first side it will be easy to release it and flip it over.

Mashed Potato Pancakes

If you prefer creamier potato pancakes or you have a pot full of leftover mashed potatoes, you can make potato pancakes with them.

Thicker masked potatoes work a bit better than those that have high milk or cream content.

Ingredients

Mix together

  • 3 cups chilled leftover mashed potatoes (or freshly mashed)
  • 2/3 cup shredded cheddar cheese
  • 2 Tablespoons chopped onion
  • 1 egg, lightly beaten (Use 2 eggs if the mixture is too thick)
  • 3 Tablespoons all-purpose flour (Add an extra a teaspoon at a time if the mixture is too thin)

Separate

  • 1/2 cup all-purpose flour for dredging
  • Vegetable oil, for pan-frying

Instructions 

  1. Combine mashed potato, onion, egg, cheese, and 3 tablespoons of flour in a bowl and mix well. Form the mixture into walnut-sized balls and flatten on parchment paper.
  2. Place the remaining ½ cup of flour in a shallow dish and carefully dredge each pancake in the flour.
  3. Heat ¼ inch of oil in a large skillet.
  4. Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, for 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Sweet Potato Pancakes

If you prefer a sweeter taste, or you just have sweet potatoes in your pantry, you can make potato pancakes with them as well.

The texture is softer and naturally, they are sweeter.

Ingredients

  • 1 medium sweet potato, roasted, cooled, and skin removed
  •  2 large eggs, beaten
  •  a dash of cinnamon (optional)
  •  a dash of allspice (optional)

Combine all ingredients in a bowl and mix with a fork. Heat 1-2 tablespoons of oil in a skillet.

When the oil is hot, add a scoop of the mixture to the pan and flatten with a spatula. Let the potato pancake cook until it is golden brown on one side for 3-4 minutes.

Then flip to the other side and cook until golden brown.
Mix up ⅓ cup of Greek yogurt, 1 teaspoon of maple syrup, and a dash of cinnamon to top the sweet potato pancakes. 

Final Thoughts

Potato Pancakes, whether you make them from grated potatoes, mashed potatoes, or sweet potatoes are a great dish any time of the day.

You can make them the centerpiece of the meal by just topping them with applesauce or an egg.

Lighten them up with a garden salad or a beet salad. Make the potato pancakes the side dish with a creamy carrot soup or beef stew.

And be sure to follow up your meal with a jelly donut. However you like them, potato pancakes are comfort food that fits into many cultural menus.

Leave a Comment