This is the ultimate potato and egg pancake recipe that melts in your mouth. It’s quick, easy, and perfect for breakfast, lunch, or dinner. Your family will love every bite of this delicious dish. Let’s get started with this mouthwatering recipe.
Ingredients:
- 4 medium-sized potatoes
- 1 chopped onion
- 3 eggs
- 2 tablespoons of chopped parsley
- 1 tablespoon of salt
- 1/2 tablespoon of black pepper
- 2 tablespoons of olive oil (for frying)
- Additional eggs for topping (optional)
Instructions:
- Prepare the Potatoes:
- Start by peeling four medium-sized potatoes. After peeling, grate them into a large bowl. The size of the grated pieces can be to your preference, but medium-sized grates work best for this recipe.
- Once grated, squeeze the potatoes well to remove any excess water. This step is crucial as it ensures that your pancakes will be crispy and not soggy.
- Prepare the Onion and Seasonings:
- Add one chopped onion to the grated potatoes. The onion adds a nice flavor and a bit of crunch to the pancakes.
- Crack three eggs into the bowl with the potatoes and onions.
- Add two tablespoons of chopped parsley. The parsley not only adds a fresh flavor but also gives the pancakes a nice color.
- Season the mixture with one tablespoon of salt and half a tablespoon of black pepper. You can adjust the seasoning to your taste.
- Mix everything together very well. You want to ensure that all the ingredients are evenly distributed and the mixture is well combined.
- Frying the Pancakes:
- Heat two tablespoons of olive oil in a non-stick frying pan over medium heat. Make sure the oil is hot before adding the potato mixture.
- Scoop small portions of the potato mixture into the pan, forming small pancake shapes. You can use a spoon or your hands to shape them.
- Fry the pancakes for about 5-7 minutes on each side, or until they are golden brown and crispy. Be careful when flipping them to ensure they hold their shape.
- If you want to add a special touch, crack an egg on top of each pancake while they are frying on the second side. This adds a delicious richness to the pancakes.
- Serving the Pancakes:
- Once the pancakes are done, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the potato and egg pancakes hot, garnished with additional parsley if desired. These pancakes are perfect on their own but can also be served with a side of sour cream or a fresh salad.
Tips and Variations:
- Vegetable Additions: You can add other vegetables to the mixture, such as grated carrots, zucchini, or even bell peppers. This adds more flavor and nutrition to the pancakes.
- Cheese: For a cheesy twist, add some grated cheese to the potato mixture. Cheddar, Parmesan, or mozzarella work great.
- Herbs and Spices: Feel free to experiment with different herbs and spices. Dill, chives, or thyme can add a unique flavor to the pancakes.
- Sauces: These pancakes go well with a variety of sauces. Try serving them with a garlic aioli, tzatziki, or even a spicy ketchup.
Health Benefits:
- Nutritious: This dish is packed with nutrients from the potatoes, eggs, and onions. Potatoes are a good source of vitamin C and potassium, while eggs provide protein and essential fats.
- Vegetarian-Friendly: This recipe is perfect for vegetarians. It provides a good balance of carbs, protein, and fats.
- Versatile: You can easily adapt this recipe to suit your dietary needs. For a lower carb version, you can use grated cauliflower or zucchini instead of potatoes.
This potato and egg pancake recipe is a must-try. It’s easy to make, incredibly delicious, and perfect for any meal of the day. The crispy exterior and the soft, flavorful interior make these pancakes a hit with both kids and adults. The addition of an egg on top takes these pancakes to a whole new level. Make this recipe at home, and you’ll find yourself making it over and over again. Enjoy the perfect blend of flavors and the joy of a home-cooked meal that’s both comforting and nourishing.
