Crisp-edged, golden and crowned with a perfectly fried egg, this potato pancake is the breakfast that eats like a diner special. Grated potato and onion fry into a lacy, crunchy base, and the egg cooks right in the center for maximum runny-yolk payoff. For another egg-forward morning, try our Egg Tortilla Wrap — it is ready in ten minutes flat.
Ingredients
- 170 g (6 oz) potatoes
- 35 g (1 1/4 oz) onion
- 3 g (1 tsp) sunflower oil
- 1 egg
- Salt and pepper to taste
Instructions
- Grate the potato on a coarse grater and the onion on a fine one, then season with salt and pepper and mix.
- Heat a pan, brush with oil, spread the potato mixture evenly with a spatula — do not make the edges too thin.
- Fry over medium-low heat under a lid until golden, then flip. Make a well in the center with a spoon, crack in the egg, season and cook until the egg is done. Garnish with herbs when serving.
Tips
- Don’t make the pancake edges too thin — they crisp fastest and burn first. A sturdy, even layer gives you a golden crust all over.
- Cook over medium-low heat and keep the lid on; the trapped steam cooks the potato through while the bottom crisps. Serious Eats has great primers on controlling heat for crisp potato dishes.
- Love crispy potato breakfasts? Our Fried Potatoes with Chanterelles in Sour Cream is another weekend-worthy favorite.
Nutrition
Per 100 g: 123 kcal | Protein 5.1 g | Fat 4.4 g | Carbs 15.4 g