Crispy Potato Pancakes with Creamy Chicken and Mushroom Filling

This recipe for Crispy Potato Pancakes with Creamy Chicken and Mushroom Filling is a comforting, hearty meal that brings together the best of both worlds. The crispy potato pancakes are golden on the outside and soft on the inside, while the creamy chicken and mushroom filling adds a savory and rich component that takes this dish to the next level. Topped with mozzarella cheese and fresh spring onions, these stuffed pancakes are perfect for a cozy dinner, weekend brunch, or a special gathering. Follow this step-by-step guide to create a delicious, satisfying dish that everyone will love.

Full Recipe:

Ingredients:

For the Potato Pancakes:

  • 500 g (17 oz) potatoes, grated
  • 1/2 onion, finely chopped
  • 1 carrot, grated
  • 3 cloves garlic, minced
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper (to taste)
  • 1 egg
  • 3 tbsp flour
  • Olive oil for frying

For the Filling:

  • 100 g (3.5 oz) bacon, diced
  • 1 chicken fillet (about 150 g/5.3 oz), diced
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 200 g (7 oz) mushrooms, sliced
  • 2 tbsp sour cream
  • Salt and pepper, to taste
  • 1 bunch spring onions, finely chopped
  • 100 g (3.5 oz) mozzarella cheese, shredded

Steps to Make Crispy Potato Pancakes with Creamy Chicken and Mushroom Filling:

1. Prepare the Potato Pancake Batter:

  • Grate the Vegetables: Start by peeling and grating the potatoes and carrot. Squeeze out any excess moisture from the grated potatoes using a kitchen towel or cheesecloth to prevent the pancakes from becoming soggy. In a large bowl, combine the grated potatoes and carrot with the finely chopped onion and minced garlic.
  • Mix the Batter: Add salt, black pepper, one egg, and 3 tablespoons of flour to the vegetable mixture. Stir everything together until well combined. The batter should hold together well but not be too dry.

2. Fry the Potato Pancakes:

  • Heat the Oil: In a large skillet, heat a generous amount of olive oil over medium heat.
  • Form the Pancakes: Using your hands, form the potato mixture into small patties or pancakes, about 2-3 inches in diameter.
  • Fry the Pancakes: Place the pancakes into the hot oil and fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan—cook the pancakes in batches if needed.
  • Drain and Set Aside: Once fried, place the pancakes on a paper towel-lined plate to drain any excess oil. Set them aside while you prepare the filling.

3. Prepare the Creamy Chicken and Mushroom Filling:

  • Cook the Bacon: In a clean skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet for added flavor.
  • Cook the Chicken: Add the diced chicken fillet to the skillet and cook until browned on all sides, about 5-7 minutes. Season the chicken with salt and pepper while cooking.
  • Add the Vegetables: Once the chicken is cooked through, melt 1 tablespoon of butter in the skillet. Add the finely chopped onion and sliced mushrooms, and cook for 4-5 minutes, or until the mushrooms release their liquid and become tender.
  • Stir in the Sour Cream: Once the mushrooms are cooked, stir in 2 tablespoons of sour cream, and mix until everything is well combined and creamy. Add the crispy bacon back into the skillet and stir to incorporate. Taste and adjust the seasoning as needed with salt and black pepper.
  • Finish with Spring Onions: Stir in the chopped spring onions for a burst of freshness. Remove the skillet from heat.

4. Assemble the Pancakes:

  • Layer the Filling: Place one or two spoonfuls of the creamy chicken and mushroom filling on top of a potato pancake.
  • Top with Cheese: Sprinkle a little mozzarella cheese on top of the filling for extra richness. Place another potato pancake on top, forming a sandwich-like structure. Repeat with the remaining pancakes and filling.

5. Bake the Pancakes (Optional):

  • If you want the cheese to melt perfectly and the flavors to meld, you can bake the assembled pancakes in the oven. Preheat your oven to 180°C (350°F). Arrange the stuffed potato pancakes on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until the cheese is melted and bubbly.

6. Serve the Pancakes:

  • Remove the pancakes from the oven and serve them warm. Garnish with extra spring onions or a dollop of sour cream, if desired. These pancakes are best served immediately while the outer layer is still crispy and the filling is warm and creamy.

Nutrition Facts (Approximate per serving, based on 4 servings):

  • Calories: 450 kcal
  • Fat: 28 g
  • Carbohydrates: 28 g
  • Protein: 23 g
  • Fiber: 4 g
  • Cholesterol: 130 mg
  • Sodium: 850 mg

Note: Nutritional values may vary depending on portion size and specific ingredients used.

FAQs:

1. Can I make the potato pancakes ahead of time?
Yes, you can prepare the potato pancakes ahead of time and reheat them in the oven just before serving. Store them in an airtight container in the fridge for up to 2 days. Reheat at 180°C (350°F) for about 10 minutes to restore their crispiness.

2. What other fillings can I use for the pancakes?
This recipe is versatile, so you can try different fillings such as sautéed spinach and ricotta, ground beef with onions, or even a vegetarian filling with roasted vegetables and feta cheese.

3. Can I freeze the potato pancakes?
Yes, you can freeze the cooked potato pancakes. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container. To reheat, bake them in the oven at 180°C (350°F) until warmed through and crispy again.

4. Can I substitute the mozzarella cheese?
Yes! You can use any cheese that melts well, such as cheddar, gouda, or fontina. Each cheese will bring its own unique flavor to the dish.

Tips for Making the Perfect Potato Pancakes:

  1. Remove Excess Moisture from Potatoes: After grating the potatoes, it’s essential to squeeze out as much moisture as possible to ensure crispy pancakes. Too much moisture can result in soggy pancakes.
  2. Fry Over Medium Heat: Fry the pancakes over medium heat to achieve a crispy exterior without burning them. If the heat is too high, the outside will cook too quickly, and the inside may remain undercooked.
  3. Season the Filling Well: Since the potato pancakes themselves are mildly flavored, it’s important to season the chicken and mushroom filling generously with salt, pepper, and other seasonings to enhance the overall flavor of the dish.

Storage Tips:

Refrigerating:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to restore their crispiness before serving.

Freezing:
If you want to freeze the potato pancakes, follow the freezing instructions above. To freeze the chicken filling, let it cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

Crispy Potato Pancakes with Creamy Chicken and Mushroom Filling is a delightful dish that combines crunchy potato pancakes with a rich, savory filling. Whether you serve them for brunch, lunch, or dinner, these pancakes are sure to impress with their combination of textures and flavors. The creamy chicken and mushroom filling paired with crispy, golden pancakes make this a meal that’s both comforting and delicious. Don’t forget to garnish with fresh spring onions and a sprinkle of cheese for the perfect finish! Try this recipe today and enjoy a hearty, satisfying meal that’s sure to become a favorite in your household.