Crispy Egg and Potato Pancake
Quick & Easy Egg Potato Pancake: Perfect with Beer!
A super simple recipe for a delicious egg and potato pancake, perfect as a beer snack! It’s crispy on the outside and tender on the inside, also great for kids’ snacks.
Ingredients- 1 medium potato
- 1 fresh egg
- 1 Tbsp potato starch
- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
First, wash the potato thoroughly and peel its skin. Using a vegetable peeler makes this easy. Once peeled, julienne the potato into very thin strips and place them in a bowl. Cutting them thinly will ensure a crispier texture.
Step 2
To the julienned potatoes, add 1 Tbsp of potato starch, a pinch of black pepper, and a pinch of salt. Mix everything together thoroughly until well combined. The potato starch will help bind the ingredients and add to the crispiness.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Spread the potato mixture thinly and evenly across the pan. Ensuring the potato mixture is spread thinly and uniformly is key for even cooking.
Step 4
Cook on medium-low heat until one side of the potato pancake is golden brown and crispy. Once the bottom side is sufficiently cooked and has a nice crisp, carefully flip it over.
Step 5
As the other side of the pancake starts to cook, crack a fresh egg into the pan, either in the center or to one side. You can cook the egg as is, or gently scramble it and spread it over the potato pancake. Continue cooking until the egg is set. Your delicious egg and potato pancake is now complete! Serve hot and enjoy dipping it in ketchup or your favorite sauce. Yum yum~^^
