Deruny: Crispy Ukrainian-style Hash browns
Made with just a few simple ingredients, they can be enjoyed on their own, paired with savoury toppings, or served as a side dish.
Potato pancakes are loved around the globe for their crispy texture and mild, adaptable flavour. They are a perfect example of how a basic dish can be both delicious and versatile when done right.
Today I want to share my version, inspired by the kind of pancakes I ate growing up – we call them Deruny. In my family, Deruny are round, medium-sized, and fried until crispy, then served with sour cream and Mujdei sauce . They are quite easy to make if you have a food processor with a grater attachment; otherwise, use a box grater.
Because of the many cultural influences across Ukraine, recipes for Deruny can vary quite a bit, especially in different regions. Besides the choice of toppings, some recipes use finely grated potatoes or grated onions , while others can be filled with meat or mushrooms.
Deruny: Crispy Ukrainian-style Hash browns
Made with just a few simple ingredients, they can be enjoyed on their own, paired with savoury toppings, or served as a side dish.
Ingredients
For the Deruny
Optional toppings
Method
- 1Mix the grated potatoes with salt and leave them for 10 minutes.
- 2Prepare a second bowl. Take potatoes by the handful, squeeze out as much liquid as you can, and transfer them to the second bowl.
- 3Whisk the egg and combine it with the drained potatoes. Add the flour and mix well. You might need slightly more or less flour. The mixture should be slightly sticky, but not dry.
- 4Heat the oil in a large pan. Add a few tablespoons of the mixture and spread it into even, medium-thin rounds.
- 5Fry for 3-4 minutes on each side, until golden brown and cooked through.
- 6Transfer the deruny to a paper towel to drain any excess oil.
- 7Serve with your choice of toppings, or eat them right away.
Questions & Answers
How to make Deruny ahead of time?
To keep them crispy, refrigerate them after cooking and reheat them in an air fryer or under the broiler.
Storing raw mixture is not recommended, as the potatoes oxidise and lose colour rapidly.
Experiences
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