Crispy Potato Pancake
A golden, lacy potato pancake with a shatteringly crisp exterior and soft, steamy interior. Made with shredded russet potatoes in one skillet for the perfect breakfast or side dish.
Equipment
- 1 | Box grater |
- 1 | Kitchen towel | for squeezing potatoes
- 1 | Mixing bowl |
- 1 | Nonstick or cast-iron skillet |
- 1 | Wide spatula | for flipping
Ingredients
- 2 | large | russet potatoes | peeled and grated
- 1 | | egg |
- 2 | tbsp | all-purpose flour |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 3 | tbsp | vegetable oil | for frying
Instructions
- Peel and grate the potatoes, then squeeze out excess liquid with a kitchen towel.
- Mix the drained potatoes with egg, flour, salt, and pepper.
- Heat oil in a skillet over medium-high heat until shimmering.
- Press the potato mixture into an even round in the pan.
- Cook undisturbed for 4-5 minutes until the bottom is deep golden.
- Flip carefully with a wide spatula.
- Cook the second side for 3-4 minutes until equally browned.
- Transfer to a plate, cut into wedges, and serve immediately.
Notes
Squeeze potatoes thoroughly for maximum crispness.
Reheat leftovers in a hot skillet with a little oil.
Store any leftovers in the refrigerator for up to 2 days.
Potato starch can replace flour for an even crispier result.
Reheat leftovers in a hot skillet with a little oil.
Store any leftovers in the refrigerator for up to 2 days.
Potato starch can replace flour for an even crispier result.