This Baked Potato Pancake is a flavorful and hearty dish that’s crispy on the outside and soft on the inside. Loaded with grated vegetables and seasoned perfectly, it’s an easy and satisfying meal. Paired with a creamy yogurt sauce, it’s perfect as a main dish, side, or even a snack. A cheesy topping adds an extra layer of indulgence to this crowd-pleasing recipe.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
For the Potato Pancake:
- Potatoes: 4 large, grated
- Spring Onions (Scallions): Chopped
- Bell Pepper: 1, chopped (any color)
- Carrot: 1, grated
- Eggs: 3, beaten
- Milk: 1 glass (240 ml)
- All-Purpose Flour: 200 grams (1 ½ cups)
- Baking Powder: 1 teaspoon
- Cheese: Shredded mozzarella, cheddar, or a blend (to taste, optional)
- Salt and Pepper: To taste
- Olive Oil: For greasing
For the Yogurt Sauce:
- Fresh Parsley: Chopped
- Plain Yogurt: 1 cup (240 ml)
- Mayonnaise: 1 tablespoon
- Salt and Pepper: To taste
Directions
Preheat the Oven:
- Preheat your oven to 180°C (356°F).
Grate and Prep:
- Grate the potatoes using the large holes of a box grater or pulse them in a food processor.
- Chop the spring onions and bell pepper, and set aside.
Mix the Wet Ingredients:
- In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder. Season with salt and pepper to taste.
Combine Everything:
- Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture.
- Fold gently until everything is well incorporated.
Grease and Bake:
- Grease a baking dish with olive oil.
- Pour the potato mixture into the prepared dish and spread it evenly.
Cheesy Goodness (Optional):
- Sprinkle shredded cheese over the top of the potato mixture if desired.
Bake to Perfection:
- Bake the potato pancake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is cooked through.
Whip Up the Sauce:
- While the pancake bakes, prepare the yogurt sauce. Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper in a small bowl. Mix well.
Serve and Enjoy:
- Slice the hot potato pancake into wedges and serve with dollops of creamy yogurt sauce on the side.
5 Serving Suggestions
- Pair with a crisp green salad for a balanced meal.
- Serve with roasted vegetables for a hearty side dish.
- Enjoy as a snack or light lunch with fresh fruit.
- Top with a poached or fried egg for a satisfying breakfast.
- Serve alongside grilled chicken or fish for a complete dinner.
5 Cooking Tips
- Grating Potatoes: Use a clean kitchen towel to squeeze out excess moisture from the grated potatoes for a crispier pancake.
- Cheese: Add cheese to the batter for extra flavor, or keep it as a topping for a golden crust.
- Vegetable Variations: Substitute or add zucchini, sweet potatoes, or other vegetables for more variety.
- Seasoning: Adjust the seasoning to taste by adding garlic powder, paprika, or chili flakes.
- Serving Hot: Serve the pancake fresh out of the oven for the best texture and flavor.
Nutritional Benefits
- Potatoes: High in potassium and vitamin C, promoting energy and immune health.
- Carrots: A great source of beta-carotene and fiber.
- Parsley: Rich in antioxidants and vitamin K.
- Yogurt: Provides probiotics for gut health and calcium for strong bones.
Dietary Information
- Vegetarian: Yes
- Vegan: No, contains eggs and dairy
- Gluten-Free: No, contains flour (use gluten-free flour for a GF option)
- Dairy-Free: No, contains cheese and yogurt (use dairy-free substitutes)
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 8g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 4g
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or skillet to restore crispness.
- Freezing: Freeze slices in an airtight container for up to 2 months. Thaw and reheat before serving.
5 Reasons You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples.
- Versatile Dish: Works as a main course, side, or snack.
- Customizable: Add your favorite vegetables, spices, or cheese.
- Crowd-Pleaser: A comforting dish that everyone will enjoy.
- Nutritious: Packed with vegetables and wholesome ingredients.
Conclusion
This Baked Potato Pancake is a comforting and versatile dish that’s easy to prepare and full of flavor. The combination of crispy edges, soft interior, and creamy yogurt sauce creates a satisfying meal that’s perfect for any time of day. Whether you serve it as a main dish or a side, this recipe is sure to be a hit with family and friends. Try it today for a wholesome and delicious experience!
10 Frequently Asked Questions (FAQs)
- Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes work well and add a slightly sweeter flavor.
- Can I make this pancake ahead of time? Yes, bake it ahead and reheat in the oven before serving.
- What other vegetables can I add? Zucchini, spinach, or corn can be great additions.
- How can I make this gluten-free? Substitute the flour with a gluten-free flour blend.
- What can I use instead of yogurt in the sauce? Use sour cream or a dairy-free yogurt alternative.
- Can I fry the batter instead of baking? Yes, you can fry small portions in a skillet for traditional potato pancakes.
- Can I skip the cheese? Absolutely, the cheese is optional and can be omitted.
- How do I know the pancake is done? The top should be golden brown, and a toothpick inserted in the center should come out clean.
- Can I freeze leftovers? Yes, freeze individual portions and reheat in the oven or microwave.
- What type of milk works best? Any milk, including dairy-free options like almond or oat milk, can be used.
Enjoy this simple and delicious recipe that’s sure to become a household favorite!