shredded potato egg cakes

How to Make Potato and Egg Pancakes

Potato and egg pancakes are a versatile, delicious dish, perfect for breakfast, lunch, or a quick snack. Here’s a simple step-by-step guide to making them crispy and flavorful.

Ingredients:

2 medium potatoes (julienne-cut), 2 eggs, 2 tbsp all-purpose flour, 1 small onion (finely chopped), 1 green onion (chopped), Salt and pepper to taste, 1 tsp soy sauce (optional), Oil for frying.

Steps:

1. Prepare the potatoes: Soak julienned potatoes in cold water for 10 minutes to remove excess starch, then drain and pat dry.

2. Mix the batter: In a bowl, combine potatoes, eggs, flour, onion, green onion, salt, pepper, and soy sauce (if using). Stir until well-coated.

3. Heat the pan: Pour 1 tbsp oil into a non-stick pan over medium heat. Once hot, drop a spoonful of batter, flattening it slightly with the back of the spoon.

4. Cook both sides: Fry for 3–4 minutes until golden brown, then flip and cook the other side for another 2–3 minutes. Repeat with remaining batter, adding more oil as needed.

Serving Suggestions:

Enjoy hot with ketchup, yogurt dip, or a side of fresh salad. For extra flavor, add grated carrots or cheese to the batter. These pancakes are crispy on the outside, tender on the inside, and a hit with all ages!