Potato pancakes have been a staple in many countries for centuries and are found in various cuisines. Latkes and Irish boxty are just 2 of the many variations on these tasty little treats from around the world. This Amish style recipe uses nutmeg, parsley, and onion to add a lot of flavor to otherwise plain pancakes.

To make this recipe really simple using a food processor or blender to combine the ingredients. You’ll want to chop up the onions and potatoes first, but throwing them in the machine makes them the perfect size to form a batter.

In the past when making this recipe I have found that if my onion is really juicy then the batter can be a bit thin.

To combat this you can either set your chopped onion to drain on a fine strainer over a bowl while you peel and chop your potatoes. Or you can simply add a few extra tablespoons of flour to the batter to thicken it up. Whatever works best for you is the way to go.

Then you want to fry these over medium-low heat. Higher heat will cause these pancakes to be browned long before the potato inside is actually cooked, so a lower heat is the way to go with these.

Put the finished potato pancakes on a paper towel on a plate to drain. To serve them sprinkle with some crumbled bacon or shredded cheddar cheese for an extra special flavor.

I also like to mix up some mayo and dijon mustard for a little dipping sauce as it goes so well with potatoes.

There’s no mashing, grating, or precooking the spuds which makes this a super easy dish for busy nights. For a flavorful take on an international classic these Amish potato pancakes hit the spot like no other!