This Savory Potato Pancake is a crispy and flavorful dish perfect for breakfast, brunch, or a quick snack. The grated potato, mixed with cheese and spices, creates a deliciously golden pancake that’s sure to satisfy your taste buds.
Preparation Time: 10 minutes
Cooking Time: 5-7 minutes
Total Time: 15-17 minutes
Servings: 1 large pancake (or 2-3 smaller pancakes)
Ingredients:
- 1 potato (200g), grated
- 1 egg
- Green onions, chopped (to taste)
- Salt, to taste
- Black pepper, to taste
- A pinch of nutmeg
- 50g mozzarella cheese, grated
- Olive oil, for frying
Directions:
- Prepare the Potatoes:
- Grate the potato into thin slices.
- Place the grated potato in a bowl of cold water to remove excess starch.
- Squeeze out the water from the grated potatoes and transfer them to a mixing bowl.
- Mix Ingredients:
- Add 1 egg to the grated potatoes.
- Chop some green onions and add them to the bowl.
- Season with salt, black pepper, and a pinch of nutmeg.
- Add 50g of grated mozzarella cheese and mix everything well.
- Cook the Potato Pancake:
- Heat some olive oil in a frying pan over medium heat.
- Pour the potato mixture into the pan and spread it out evenly.
- Fry for about 3 minutes on one side until golden brown.
- Flip the pancake and cook for another 2 minutes on the other side until crispy and fully cooked.
- Serve:
- Serve the potato pancake hot, garnished with additional green onions if desired. Enjoy!
Recipe Tips and Variations:
- Cheese Options: You can use different types of cheese, such as cheddar or gouda, for a different flavor.
- Add-Ins: Try adding other vegetables, like bell peppers or spinach, for extra nutrition and flavor.
- Spices: Experiment with other spices or herbs, such as paprika or garlic powder, to customize the taste.
Serving Suggestions:
- With a Side: Enjoy with a side of fresh salad or a dollop of sour cream.
- As a Main: Serve with a poached egg on top for a complete meal.
Nutritional Information (Per Pancake, approximate):
- Calories: 300
- Protein: 12g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 3g
- Sugar: 2g
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
- Freezing: You can freeze the cooked pancake in portions. Wrap in plastic wrap and place in a freezer-safe bag. Reheat from frozen in a skillet.
Conclusion:
This Savory Potato Pancake is a versatile and tasty dish that’s quick to make and satisfying. With its crispy exterior and cheesy interior, it’s perfect for any meal of the day.
10 Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor. - Can I make these pancakes ahead of time?
Yes, you can prepare and cook them ahead of time and reheat before serving. - Can I use other types of cheese?
Yes, feel free to use your favorite cheese varieties. - What can I use instead of olive oil for frying?
You can use vegetable oil or coconut oil if you prefer. - Can I add other vegetables to the mixture?
Absolutely! Feel free to add veggies like bell peppers or zucchini. - How can I make the pancake crispier?
Make sure the oil is hot before adding the mixture and don’t overcrowd the pan. - Can I make a larger batch?
Yes, you can double or triple the recipe and cook multiple pancakes. - Can I use frozen grated potatoes?
Yes, thaw and squeeze out excess moisture before using. - How do I know when the pancake is done?
It should be golden brown and crispy on both sides. - Can I make this recipe gluten-free?
Yes, ensure your ingredients are gluten-free and consider using gluten-free flour if needed.