Crispy & Chewy! Swiss-Style Potato Pancakes with Egg
Crispy & Chewy! Swiss-Style Potato Pancakes with Egg
Crispy on the outside, chewy on the inside! Make delightful Swiss-style Egg Potato Pancakes
Craving delicious potato pancakes today, so I decided to make them! In the past, I used to grate potatoes by hand one by one, but with today’s handy kitchen gadgets, I made them easily. (More recipes are available on my blog. Feel free to become a follower!^^) https://blog.naver.com/mabuce
Main Ingredients- 2 medium potatoes
- 2 strips of bacon
- 3 Tbsp shredded cheese (mozzarella or cheddar)
- 1 Tbsp all-purpose flour
- 1 egg
Seasoning & Herbs- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp dried parsley flakes
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp dried parsley flakes
Cooking Instructions
Step 1
First, peel the potatoes and cut them into thin matchsticks. Aim for uniform thickness so they cook evenly. I used a triangle grater for convenience, which is excellent for shredding potatoes for pancakes!
Step 2
Place the shredded potatoes in a bowl of cold water and let them soak for about 10 minutes to remove excess starch. This step is crucial for achieving a crispy texture.
Step 3
Drain the potatoes thoroughly, ensuring most of the water is removed. This prevents the batter from becoming too watery. In a bowl, combine the drained potatoes with 1 tablespoon of flour, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well until everything is evenly coated.
Step 4
Finely chop the 2 strips of bacon. Heat a pan over medium heat and cook the bacon until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain off excess grease. This adds a savory flavor without making the pancake greasy.
Step 5
Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Spoon the potato mixture into the hot pan and spread it out into a circular shape. Create a slight indentation in the center, forming a donut-like shape. This will be where the egg is placed.
Step 6
Carefully crack the egg into the indentation in the center of the potato pancake. You can leave the yolk intact for a runny center or gently break it before cooking. Once the egg is in, reduce the heat to low, cover the pan with a lid, and cook gently until the egg is set to your liking, about 5-7 minutes.
Step 7
When the egg white is opaque and the yolk is cooked to your desired consistency (runny or firm), sprinkle 1 tablespoon of grated Parmesan cheese and 1 tablespoon of dried parsley flakes over the top. This finishes the pancake with a burst of cheesy flavor and fresh herbs. Serve immediately while hot and enjoy the delightful contrast of crispy potato and tender egg!
