Potato pancakes are a beloved breakfast staple that deliver both crispiness and flavor in every bite. This easy and quick recipe takes only 15 minutes from start to finish, making it the perfect choice for a busy morning or a leisurely weekend brunch. With just a few simple ingredients, you can whip up a delicious, golden-brown potato pancake that’s sure to satisfy. Let’s dive into the recipe and make the best crispy potato pancake you’ve ever tasted!
History of Potato Pancakes
Potato pancakes, also known as “latkes” in Jewish cuisine or “kartoffelpuffer” in German, have a rich history rooted in European traditions. These crispy delights have been enjoyed across various cultures, each adding their own twist with local ingredients and cooking techniques. Traditionally served during celebrations, these pancakes have evolved into a versatile dish that can be enjoyed at any time of the day, particularly as a hearty breakfast. The simplicity of grated potatoes, combined with eggs and basic seasonings, showcases the beauty of humble ingredients transformed into something truly delicious.
Ingredients
To make this crispy potato pancake, you will need the following ingredients:
- 4 medium potatoes, peeled and grated (about 800 grams)
- 2 large eggs
- 1 spring onion, finely chopped
- 3 tablespoons vegetable oil (for frying)
- Salt, to taste (approximately 1/2 teaspoon for potatoes)
- Black pepper, to taste
Servings: 4
Calories per Serving: Approximately 200 kcal
Total Time: 15 minutes
Step-by-Step Instructions
1. Prepare the Potatoes
- Grate the Potatoes: Start by grating the 4 medium potatoes using a coarse grater. Once grated, place the potatoes in a large bowl.
- Season and Mix: Add about 1/2 teaspoon of salt to the grated potatoes. Mix well, ensuring the salt is evenly distributed. The salt helps draw out excess moisture from the potatoes.
- Remove Excess Moisture: Using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the grated potatoes. This step is crucial for achieving a crispy texture, as excess moisture can make the pancake soggy.
2. Initial Frying
- Heat the Oil: In a large non-stick frying pan, heat 2 tablespoons of vegetable oil over medium-low heat.
- Start Frying: Add the squeezed, grated potatoes to the pan. Spread them out evenly and fry for about 2-3 minutes, stirring occasionally to ensure even cooking. This step helps to partially cook the potatoes and build the initial crispiness.
3. Add Eggs and Onion
- Prepare the Eggs: In a separate bowl, beat the 2 eggs until fully combined.
- Chop the Spring Onion: Finely chop the spring onion and add it to the beaten eggs.
- Combine with Potatoes: Pour the egg and spring onion mixture into the pan with the frying potatoes. Mix thoroughly so that the eggs coat the potatoes evenly. This mixture will bind the pancake and add flavor.
4. Cook the Pancake
- Cover and Cook: Cover the frying pan with a lid and cook the mixture over medium heat for about 10 minutes. This allows the pancake to set and start browning on one side.
- Flip the Pancake: To flip the pancake, carefully slide it onto a large plate. Place the frying pan over the plate and invert the pancake back into the pan to cook the other side. Alternatively, you can use a large spatula if you feel confident flipping it directly in the pan.
- Final Frying: Reduce the heat to low and cook for another 8 minutes without the lid. This step ensures that both sides are crispy and golden brown.
5. Serve
- Plate the Pancake: Once fully cooked, slide the potato pancake onto a serving plate.
- Season and Slice: Sprinkle with additional salt and freshly ground black pepper to taste. Slice into wedges or squares, depending on your preference.
- Enjoy Hot: Serve immediately while hot and crispy, perhaps with a dollop of sour cream, applesauce, or a side of fresh salad for a complete meal.
Tips for the Best Crispy Potato Pancake
- Squeeze Well: Removing as much moisture as possible from the grated potatoes is the key to achieving a crispy pancake. Don’t skip this step!
- Adjust Seasoning: Taste and adjust the seasoning after cooking, as potatoes can sometimes require more salt.
- Use the Right Pan: A non-stick or well-seasoned cast-iron skillet works best for frying and flipping the pancake without sticking.
This quick and easy recipe makes a fantastic breakfast or brunch option that the whole family will love. The crispy edges and soft, tender center of the potato pancake make it irresistible, and it pairs well with a variety of accompaniments. Whether you’re in a hurry or just craving something delicious, this crispy potato pancake is sure to hit the spot! Enjoy your cooking adventure!
