This savory potato pancake recipe is the perfect blend of crispy, golden-brown edges and a soft, flavorful center. Packed with grated potatoes, fresh vegetables, and melted cheese, it’s a versatile dish that works for breakfast, lunch, or dinner. When paired with a tangy and creamy yogurt sauce, it becomes a wholesome, crowd-pleasing meal. This recipe is optimized for ease, flavor, and health, making it a great addition to your meal rotation. Let’s dive into this step-by-step guide!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Potato Pancake:
- 4 large potatoes, grated (rich in starch for crispiness)
- 1 bunch of spring onions (scallions), chopped finely
- 1 bell pepper (any color of your choice), finely diced
- 1 large carrot, grated (adds a hint of sweetness and color)
- 3 eggs, beaten
- 1 glass (240 ml) of milk (for a smooth batter)
- 200 grams of all-purpose flour (binds the pancake perfectly)
- 1 teaspoon baking powder (adds a fluffy texture)
- Shredded cheese (mozzarella, cheddar, or a blend) – adjust to taste
- Salt and pepper to taste
- Olive oil for greasing (ensures a crisp, non-stick finish)
For the Yogurt Sauce:
- 1 cup plain yogurt (creamy and tangy base)
- 1 tablespoon mayonnaise (adds richness)
- Fresh parsley, chopped finely
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Peel and grate the potatoes into a large mixing bowl. To achieve maximum crispiness, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Removing the moisture ensures that your potato pancake will have a golden-brown crust.
- Once the potatoes are prepped, add the chopped spring onions, diced bell pepper, and grated carrot. These vegetables not only add color and flavor but also boost the nutritional profile of the dish.
Step 2: Make the Batter
- In a separate bowl, whisk together the eggs and milk until combined.
- Gradually add the all-purpose flour and baking powder to the egg mixture, stirring continuously to prevent lumps. The batter should be smooth and slightly thick.
- Pour the batter over the potato and vegetable mixture. Add a generous amount of shredded cheese, depending on your preference, and season with salt and pepper. Mix well to ensure all ingredients are evenly coated.
Step 3: Cook the Potato Pancake
- Heat a large non-stick skillet over medium heat and add a light coating of olive oil.
- Pour the potato mixture into the skillet, spreading it out evenly to form a thick pancake. Use a spatula to press down gently and shape the edges for an even cook.
- Cook the pancake for 8-10 minutes on one side, or until the bottom is golden brown and crisp. Carefully flip the pancake using a wide spatula or by sliding it onto a plate and flipping it back into the skillet.
- Cook the other side for an additional 8-10 minutes, ensuring the center is fully cooked. If the pancake is thick, reduce the heat slightly to avoid burning while allowing the insides to cook thoroughly.
- Once done, transfer the pancake to a serving plate and let it rest for a few minutes before slicing.
Step 4: Prepare the Yogurt Sauce
- In a small bowl, combine plain yogurt, mayonnaise, and freshly chopped parsley.
- Season with salt and pepper to taste. Mix well until the sauce is smooth and creamy. For an extra zing, you can add a splash of lemon juice or a pinch of garlic powder.
- Chill the sauce in the refrigerator while the pancake cooks to enhance its flavors.
Serving Suggestions
- Slice the savory potato pancake into wedges and serve warm, accompanied by a generous dollop of the yogurt sauce.
- Pair it with a fresh green salad or steamed vegetables for a complete meal.
- For a breakfast twist, serve with fried or poached eggs on top.
- If you’re looking to add protein, top the pancake with slices of smoked salmon, grilled chicken, or crispy bacon.
Tips for Success
- Drain the Potatoes Thoroughly: Moisture is the enemy of crispiness. Ensure you squeeze out as much liquid as possible for a perfectly golden crust.
- Choose the Right Cheese: Mozzarella offers a gooey texture, while cheddar adds a sharp, tangy flavor. Feel free to experiment with your favorite cheese blends.
- Non-Stick Pan is Key: Using a non-stick skillet ensures your pancake won’t stick or fall apart when flipping.
- Customizable Veggies: You can add or substitute other vegetables like zucchini, corn, or spinach to suit your taste or what you have on hand.
Why You’ll Love This Recipe
- Family-Friendly: Kids and adults alike will enjoy the crispy texture and cheesy goodness of this dish.
- Budget-Friendly: Made with simple ingredients that are easy to find and affordable.
- Versatile: Works for any meal of the day and pairs well with a variety of sides.
- Nutritious: Packed with fresh vegetables and protein, it’s a wholesome option that doesn’t compromise on flavor.
- Quick and Easy: Ready in under an hour, it’s a great option for busy weeknights or lazy weekends.
Storage and Reheating
- Refrigerate: Store leftover pancake slices in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat to regain crispiness, or microwave for a quick option (though the texture may be softer).
- Freeze: For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month. Reheat directly from frozen in a skillet or oven.
Nutritional Information
(Per serving, approximate):
- Calories: 280
- Protein: 9g
- Carbohydrates: 34g
- Fat: 12g
- Fiber: 4g
Enjoy making this delightful savory potato pancake and let its crispy, cheesy goodness become a favorite in your household!