I’ll admit it: I used to be skeptical of potato pancakes. They always seemed like greasy, one-note affairs, more suited for a side dish than a starring role on my plate. But then I stumbled upon this recipe, and let me tell you, it was a game-changer.
This isn’t your ordinary potato pancake. This is a symphony of textures and flavors, with a crispy golden crust that gives way to a soft, pillowy interior. The secret weapon? A simple technique of letting the shredded potatoes rest, releasing excess moisture that ensures ultimate crispness. Plus, the addition of caramelized onions adds a touch of sweetness that perfectly complements the savory potato base.
And let’s not forget the eggs! They bind everything together beautifully and add a welcome protein boost. Topped with a dollop of sour cream and a sprinkle of fresh chives, this potato and egg pancake is a breakfast (or lunch!) revelation. It’s so good, I had to share the recipe with all of you. So ditch your preconceived notions about potato pancakes and give this one a try. You won’t be disappointed!
I Used to Think Potato Pancakes Were Bland, Then I Tried This Recipe.
This recipe isn’t your ordinary potato and egg dish. It’s a crispy on the outside, melt-in-your-mouth soft on the inside pancake that’s perfect for breakfast or lunch. Plus, it’s quick and healthy!
Ingredients (for 2 servings)
- 2 potatoes
- 1 onion
- 3 eggs
- 1 tablespoon potato starch
- Salt
- Olive oil
Instructions
Prepare the Potatoes:
- Peel the potatoes and shred them thinly using a box grater or food processor.
- Place the shredded potatoes in a bowl and add 3 pinches of salt. Mix well.
- Cover the bowl with a plate and let the potatoes sit for 15 minutes. This allows excess moisture to release, ensuring crispier pancakes.
Sauté the Onions:
- While the potatoes are resting, slice the onion into thin rounds. Separate the rings, keeping only the small, pretty ones. Set these aside for later.
- Roughly chop the remaining onion.
- Heat olive oil in a pan over medium heat. Add the chopped onions and cook until golden brown and softened, about 5 minutes.
- Transfer the cooked onions to a bowl.
Assemble the Pancake:
- Drain the excess liquid from the potatoes using a colander or cheesecloth.
- In a large bowl, combine the drained potatoes, cooked onions, and 1 tablespoon of potato starch. Mix well.
Cook the Potato Base:
- Heat enough olive oil in the same pan (used for the onions) to coat the bottom.
- Spread the potato mixture evenly in the pan, pressing down gently to form a compact layer. Drizzle some oil around the edges of the pan.
- Cook the potato base over low heat for 5 minutes, allowing it to become golden brown and crispy on the bottom.
Add the Eggs and Onions:
- In a separate bowl, whisk together the 3 eggs with a pinch of salt.
- Slowly pour the egg mixture over the cooked potato base in the pan.
- Arrange the reserved onion rings decoratively on top of the eggs.
Cook and Enjoy:
- Cover the pan with a lid and cook over low heat for 15 minutes. This allows the eggs to set completely.
- After 15 minutes, use a plate to carefully flip the pancake. Drizzle some oil around the edges of the pan and cook for another 10 minutes, or until golden brown and cooked through.
- Cut the pancake into wedges and enjoy!
Tips
- Feel free to add other chopped vegetables to the potato mixture, such as bell peppers, mushrooms, or spinach.
- For a vegetarian option, omit the eggs and add a pinch of turmeric or nutritional yeast for a similar flavor and color.
- Serve your potato and egg pancake with your favorite toppings, such as sour cream, salsa, or crumbled cheese.
