Inspired by videobreakfastinternational

Crispy Potato and Egg Pancake

Name: Crispy Potato and Egg Pancake
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: International
Ingredients: 300 g potatoes; 3 large eggs; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 tbsp vegetable oil

Crispy Potato and Egg Pancake is a breakfast built around potatoes, large eggs and ground black pepper, from Delicious and simple meals, ready in 22 minutes.

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Crispy Potato and Egg Pancake is a breakfast built around potatoes, large eggs and ground black pepper, from Delicious and simple meals, ready in 22 minutes.

10 min

Prep time

12 min

Cook time

22 min

Total time

2 servings

Yield

Ingredients

5 ingredients

Per serving200 kcal

Fat: 7g
Carbs: 20g
Protein: 8g

Whole recipe (2 servings): 400 kcal

Method

10 steps

Peel the potatoes and grate them coarsely into a clean tea towel or several layers of kitchen paper.
Squeeze the grated potatoes firmly to remove as much excess moisture as possible.
Crack the eggs into a mixing bowl and whisk them with the salt and black pepper.
Add the grated potatoes and stir until they are evenly coated in egg.
Heat the vegetable oil in a non-stick skillet over medium heat.
Spread the potato and egg mixture evenly across the skillet and press it gently into a compact layer.
Cook for 5 to 6 minutes, until the underside is crisp and golden and the pancake is firm enough to turn.
Slide the pancake onto a plate, invert the skillet over it and carefully turn both together.
Return the skillet to the heat and cook the second side for another 5 to 6 minutes.
Check that the egg is fully set and the potato is tender, then cut into wedges and serve hot.