Back to Basics: Potato Pancakes

By Dec. 28, the holiday spirit is still in full swing, and the cookie tins are still making their rounds. But as much as we love the sugar and spice, there comes a moment when the palate begs for a salty, savory anchor to balance all that sweetness.

To cut through the icing and chocolate, you need something golden, garlicky and deeply satisfying. For me, the ultimate winter comfort — and the perfect savory companion to a holiday afternoon — is the bramborák, or Czech potato pancake.

But a bramborák is more than just a potato pancake. It is an authentic Czech classic flavored with garlic, marjoram and onion that defines comfort food for millions. In this column, I am sharing a recipe that breaks the cardinal rule of potato pancakes. Preparing this recipe is easy and fun, and everyone can succeed.

Preparation is incredibly simple, but choosing the right tool can change the experience. When it comes time to shred them, you have two options. You can use a classic box grater, which adds a bit of honest work to the process, or you can use a food processor with a shredding attachment. If you opt for the food processor, this will instantly become one of the easiest meals you ever make. Regardless of your tool, I highly recommend using the smaller-sized holes to achieve a finer consistency, shredding everything directly into a large mixing bowl.

If you want to make the dish even heartier, you can follow another Czech tradition and add diced smoked meat or bacon (uncooked) right into the mix.

An important step for this recipe is to let the batter rest on your counter for 30 minutes to an hour once you mix everything together. Do not skip this step. The resting time allows the flour to absorb the liquid released by the potatoes. This is the secret to that perfect consistency and rich flavor. Most importantly: do not try to dispose of the water released by the potatoes. We want to keep every drop of that liquid to ensure the final pancake is moist and flavorful.

Frying the pancakes is where my method creates that perfect texture: resist the urge to flatten them immediately. Let those round scoops fry undisturbed for about two minutes. This allows the bottom structure to set before you shape it.

Traditionally, in the Czech Republic, we often enjoy these straight from the pan, plain and unadorned, letting the bold flavors of garlic and marjoram take center stage. However, they are an incredibly versatile canvas. A dollop of cool sour cream provides a wonderful contrast to the hot, crispy exterior. For a fresher take, you can dress them up with chopped spring onions and diced tomatoes or even melt a little shredded cheese on top for an extra layer of indulgence.

No matter how you serve them, they are best enjoyed immediately, shared with family as a savory, comforting end to the year.

History of Potato Pancakes. Although we often think of them as an ancient European tradition, potato pancakes only became a household staple in the 18th and 19th centuries, after the potato traveled from the New World and gradually replaced earlier pancakes made from turnips, celery root or grains. As the potato became a crucial, affordable food source across Central Europe, distinct regional styles emerged to turn this humble crop into a crave-worthy meal. In the Czech lands specifically, they evolved into bramboráky.

Potato Pancakes around the world. Many cultures have discovered the magic of frying grated potatoes, though each region puts its own unique stamp on the dish. While Czech bramboráky with their signature garlic and marjoram are undeniably delicious, your neighbors across the globe are enjoying their own versions: Jewish latkes (often bound with matzo meal for Hanukkah), German kartoffelpuffer (served sweet with applesauce), Swiss rösti (pan-fried raw or boiled potatoes often without egg) and Irish boxty (a mix of mashed and raw potato). From the meat-stuffed draniki of Belarus to the crispy gamja-jeon of Korea, variations of potato pancakes have truly conquered the world.

The secret to the perfect texture of bramboráky. While most recipes insist on squeezing every drop of moisture out of your potatoes, this method breaks the rules for a good reason. Instead of discarding that natural liquid, allow the batter to rest so the added flour can nicely absorb the released potato juices. This crucial step not only creates the perfect consistency to start, but it also locks in all the flavor, resulting in a much richer taste than the dry, squeezed versions.

The secret weapon of Czech bramboráky: marjoram. If there is one ingredient that separates a true Czech bramborák from a standard potato pancake, it is dried marjoram. While often overlooked in American kitchens or confused with its bolder cousin oregano, this herb is the heartbeat of this recipe. It provides a unique, earthy and slightly floral aroma that is absolutely essential to the dish. In my recipe, we use it generously, and trust me — without it, you are an authentic and delicious Czech version. But with it, you are creating authentic European comfort food.

Tom Slepicka is a recipe creator, culinary instructor, chef and a consultant. You can find more of his recipes at tomthechef.com.