Jones Potato Pancakes Harvey's PA Style Recipe

Jones Potato Pancakes, a beloved staple in Harvey’s Lake, Pennsylvania, are crispy, golden pancakes made from shredded potatoes and onions, fried until perfectly crunchy. This recipe captures the essence of the classic Pennsylvania Dutch-style potato pancake, delivering a satisfying contrast between a crispy exterior and a tender, flavorful interior. Whether served as a side dish or a main course, these pancakes are simple to make and universally loved.

Ingredients

4 large russet potatoes (about 2 lb / 900 g), peeled
1 medium onion (about 6 oz / 170 g), peeled
2 large eggs, lightly beaten
1/4 cup (30 g) all-purpose flour
1 tsp (5 g) salt
1/4 tsp (0.5 g) black pepper
Vegetable oil, for frying (about 1/2 cup / 120 ml)
Applesauce and sour cream, for serving (optional)

Instructions

Grate the potatoes and onion using a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, salt, and pepper. Mix until well combined.
Heat a large skillet (preferably cast iron) over medium-high heat and add enough vegetable oil to coat the bottom with about 1/4 inch (6 mm) of oil. The oil should shimmer but not smoke.
Drop spoonfuls of the potato mixture (about 2 tablespoons / 30 ml each) into the hot oil, flattening them slightly with a spatula to form 3-inch (7.5 cm) pancakes. Do not overcrowd the skillet; work in batches.
Fry for 3-4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula. The internal temperature of the pancakes should reach at least 165Â°F (74Â°C) as a safe minimum, though they will be well above that when browned.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve immediately while hot and crispy.

Tips

Squeeze well: Removing as much moisture as possible from the potatoes is the key to crispy pancakes. Use a sturdy kitchen towel and wring it tightly.
Substitute flour: For a gluten-free version, use an equal amount of cornstarch or a gluten-free all-purpose blend. The texture will be slightly lighter but still delicious.
Avoid burning: Keep the oil at a steady medium-high heat. If the oil gets too hot, the outside will burn before the inside cooks. Adjust the heat as needed between batches.
Keep warm: If making a large batch, keep the cooked pancakes warm on a baking sheet in a 200Â°F (93Â°C) oven while frying the rest.

Serving Suggestions

Serve these potato pancakes hot with classic accompaniments like applesauce and sour cream. They also pair beautifully with a hearty breakfast of eggs and bacon, or as a side to roasted pork or chicken. For a savory twist, top with smoked salmon and a dollop of crÃ¨me fraÃ®che.

Variations

Add herbs: Stir in 2 tablespoons of chopped fresh chives, dill, or parsley for a fresh flavor boost.
Cheesy potato pancakes: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan cheese into the batter for a gooey, savory version.
Spicy kick: Add a minced jalapeÃ±o or a pinch of cayenne pepper to the batter for heat.
Zucchini potato pancakes: Replace half of the potatoes with grated zucchini (squeezed dry) for a lighter, veggie-packed twist.

Storage and Reheating

Refrigerate any leftover pancakes in an airtight container for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster oven or a dry skillet over medium heat for 5-7 minutes, flipping once, until hot and crispy. Avoid microwaving, as it will make them soggy.

Frequently Asked Questions

Can I use a food processor to shred the potatoes? Yes, a food processor with a grating disc works perfectly and saves time. Just be careful not to over-process; you want shreds, not a purÃ©e.

Why are my potato pancakes soggy? Sogginess usually results from not squeezing out enough liquid from the potatoes. Make sure to wring the grated mixture thoroughly in a towel before mixing.

Can I make the batter ahead of time? It’s best to fry the pancakes immediately after mixing, as the potatoes will release more liquid and discolor over time. If you must prep ahead, squeeze the grated potatoes and store them in a bowl of cold water in the fridge for up to 24 hours, then drain and squeeze again before mixing.

What type of potatoes are best? Russet potatoes are ideal because they have high starch and low moisture, yielding crispier pancakes. Yukon Golds also work but may be slightly less crispy.

How do I keep them warm for a crowd? Place the cooked pancakes on a wire rack set over a baking sheet and keep them in a 200Â°F (93Â°C) oven for up to 30 minutes. This maintains crispness without steaming.

Can I bake them instead of frying? Yes, you can bake them on a lightly oiled baking sheet at 425Â°F (220Â°C) for 20-25 minutes, flipping halfway. They will be less crispy than fried, but still tasty.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Jones Potato Pancakes Harvey’s PA Style Recipe