These Crispy Polish Potato Pancakes Are Nothing Like Your Usual Hash Browns

If you are looking for a comforting, restaurant-quality dinner made from humble ingredients, these traditional Polish potato pancakes (placki) are exactly what you need. By squeezing out the excess liquid from the grated potatoes, you get an incredibly crispy edge that holds up perfectly under a warm, velvety cream sauce loaded with savory bacon and ham.

Here’s what you need: 1.8 pounds of potatoes, 1 yellow onion, 1 large egg, 2 to 3 tablespoons of all-purpose flour, 3 cloves of garlic (divided), vegetable oil for frying, 4 ounces of bacon, 6 ounces of ham, 1 cup of heavy cream (20%), 1 tablespoon of butter, a small bunch of green onions, sour cream and fresh herbs for serving, and salt and black pepper to taste.

To start, grate your potatoes and the yellow onion on the fine side of a box grater. Transfer the mixture to a clean kitchen towel or fine strainer and squeeze out as much excess liquid as you can — this is the secret to getting them incredibly crispy. Toss the potato mixture into a bowl, stir in the egg, flour, two minced cloves of garlic, and a generous pinch of salt and black pepper.

Heat a good splash of vegetable oil in a large skillet over medium-high heat. Spoon the potato mixture into the pan, flattening it out into large, thin rounds. Fry them for about 3 to 4 minutes on each side until they are deeply golden brown and crunchy, then transfer them to a plate.

For the quick gravy, chop the bacon into small pieces and throw them into a separate skillet over medium heat. Fry until the edges start to crisp up and release their fat. Add the ham, sliced into thin strips, along with the butter and one minced clove of garlic. Let it cook for about a minute until fragrant.

Pour the heavy cream straight into the pan with the meats, bring it to a gentle simmer, and let it bubble for 3 to 4 minutes until the sauce coats the back of a spoon. Stir in the finely chopped green onions and pull the pan off the heat.

To serve, stack your crispy potato pancakes on a plate and ladle a generous scoop of the hot, creamy bacon gravy right over the top. Add a dollop of cool sour cream, sprinkle with fresh herbs, and dig in.