This Savory Potato Pancake is a versatile dish that brings together the goodness of grated potatoes, fresh vegetables, and a touch of cheese.
It’s perfect for a hearty breakfast, lunch, or even a light dinner. Paired with a creamy yogurt sauce, this dish is both comforting and nutritious, making it a family favorite that’s sure to impress.
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Potato Pancake:Privacy Policy
4 large potatoes, grated
Chopped spring onions (scallions)
1 chopped bell pepper (any color)
1 grated carrot
3 eggs, beaten
1 glass (240 ml) of milk
200 grams all-purpose flour
1 teaspoon baking powder
Cheese (shredded mozzarella, cheddar, or a blend) to taste
Salt and pepper to taste
Olive oil for greasing.
For the Yogurt Sauce:
Chopped fresh parsley
Plain yogurt
1 tablespoon mayonnaise
Salt and pepper to taste.
Directions
Preheat the Oven: Preheat your oven to 180°C (356°F).
Grate and Prep: Grate the potatoes using the large holes of a box grater or pulse them a few times in a food processor. Chop the spring onions and bell pepper, and set them aside.
Mix the Wet: In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder. Season with salt and pepper to taste.
Combine Everything: Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture in the bowl. Fold everything together gently until well incorporated.
Grease and Bake: Grease a baking dish with olive oil. Pour the potato mixture into the prepared dish and spread it evenly.
Cheesy Goodness (Optional): If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.
Bake to Perfection: Bake the potato pancake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is cooked through.
Whip Up the Sauce: While the pancake bakes, prepare the yogurt sauce in a small bowl. Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper to taste. Mix well until everything is incorporated.
Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.
Serving Suggestions
Serve with a side salad for a complete meal.
Enjoy as a snack or light lunch with a fresh vegetable or fruit.
Cooking Tips
For a crispier top, broil the pancake for the last 5 minutes of baking.
You can use any type of cheese you like or omit it if you prefer a dairy-free version.
Nutritional Benefits
Potatoes: Provide complex carbohydrates and fiber for sustained energy.
Spring Onions and Bell Peppers: Rich in vitamins and antioxidants.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
The yogurt sauce can be stored separately in the fridge for up to 5 days.
Why You’ll Love This Recipe
It’s easy to prepare and requires minimal ingredients.
A delicious and hearty dish that’s both comforting and nutritious.
Versatile enough to be served for any meal of the day.
Frequently Asked Questions (FAQs)
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a sweeter flavor and additional nutrients. Adjust the cooking time if necessary.
Can I make this recipe ahead of time?
Yes, you can prepare the potato pancake mixture in advance and store it in the refrigerator. Bake it just before serving for the best results.
Can I freeze the potato pancake?
Yes, you can freeze the baked potato pancake. Cut it into portions, wrap it well, and store it in the freezer for up to 2 months. Reheat in the oven before serving.
Can I add other vegetables to the mix?
Absolutely! Feel free to add vegetables like zucchini, corn, or mushrooms to the potato mixture for added flavor and nutrition.