Crispy Cheesy Egg Potato Pancake
Crispy Cheesy Egg Potato Pancake
Golden Ratio! Crispy Outside, Soft Inside Cheesy Egg Potato Pancake: Perfect for Beer Snacks & Appetizers
Crispy on the outside, soft and moist on the inside! This Cheesy Egg Potato Pancake is a family favorite. With simple ingredients, you can create a fantastic beer snack or a satisfying appetizer. You must try making it!
Main Ingredients- 1 medium potato
- 1 egg
- 1 slice cheddar cheese
- 3 pinches of salt
- 1 Tbsp pancake mix (or flour)
Cooking Instructions
Step 1
First, wash the potato thoroughly and peel it. Then, shred the potato into very thin matchsticks. Using a mandoline slicer or grater will make this step easier. The thinner the shreds, the crispier the pancake will be.
Step 2
In a bowl, place the thinly shredded potatoes. Add 1 tablespoon of pancake mix and 3 pinches of salt. (You can also add a little black pepper to your preference!) Use chopsticks or a spatula to mix everything well, ensuring the potatoes don’t clump together and are evenly coated with the pancake mix.
Step 3
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Spread the potato mixture in the pan, forming a round, flat shape. Once shaped, cover the pan with a lid and cook for about 5 minutes until the potato is golden brown. Be mindful of the heat to prevent burning.
Step 4
Once one side of the potato pancake is golden brown, carefully flip it over. After flipping, crack 1 egg onto the pancake and place 1 slice of cheddar cheese on top. Cook for another 1-2 minutes until the cheese has melted. You can adjust the doneness of the egg to your preference, whether you like it runny (sunny-side up) or fully cooked (over-hard). A runny yolk adds a rich, creamy texture!
