Potato and egg pancakes with cheese and herbs

Eggs 893 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Potato and egg pancakes with cheese and herbs
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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A simple, hearty and delicious meal made from grated potatoes and eggs. Appetizing melted cheese filling with herbs perfectly complements ruddy potato and egg pancakes. A great option for a hearty breakfast.

Ingredients

Directions

  1. Prepare foods according to the list. From the specified amount, I got 3 rather large potato pancakes with cheese.
  2. Any cheese that melts well is suitable for the filling. Dill, green onions, or other herbs can be used instead of parsley.
  3. Peel and rinse the potatoes well. Grind on a coarse grater. Squeeze out the liquid. Figuratively divide the potato mass into 3 parts, as in the end, you should get 3 servings of the finished dish.
  4. Grate the cheese on a coarse grater. Divide into three parts.
  5. Rinse the parsley, dry and chop finely with a knife. Divide into three parts.
  6. In a small frying pan (I have a diameter of 16 cm), heat about a third of the vegetable oil (1 tablespoon).
  7. Place 1/3 of the grated potatoes in the pan and spread evenly over the bottom. Fry on low heat for about 2-3 minutes, until the potato mass sets.
  8. Break the egg into a separate container and shake with a fork until the egg white and yolk are combined. Pour the egg mixture over the potato layer. Season with salt and pepper. Cover and cook over low heat for about 4-5 minutes, until the egg mixture sets.
  9. Flip over gently to the other side (preferably using a wide spatula). Cover and continue cooking for 3-4 minutes over low heat.
  10. Put 1/3 of the grated cheese on half a pancake.
  11. Top with 1/3 of the chopped parsley.
  12. Gently fold the pancake in half and press down with a spatula. Cover and cook for about 1 to 2 minutes to melt the cheese.
  13. Fry the rest of the cheese-filled potato and egg pancakes in the same way.
  14. Bon Appetit!

Potato and egg pancakes with cheese and herbs



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

A simple, hearty and delicious meal made from grated potatoes and eggs. Appetizing melted cheese filling with herbs perfectly complements ruddy potato and egg pancakes. A great option for a hearty breakfast.

Ingredients

Directions

  1. Prepare foods according to the list. From the specified amount, I got 3 rather large potato pancakes with cheese.
  2. Any cheese that melts well is suitable for the filling. Dill, green onions, or other herbs can be used instead of parsley.
  3. Peel and rinse the potatoes well. Grind on a coarse grater. Squeeze out the liquid. Figuratively divide the potato mass into 3 parts, as in the end, you should get 3 servings of the finished dish.
  4. Grate the cheese on a coarse grater. Divide into three parts.
  5. Rinse the parsley, dry and chop finely with a knife. Divide into three parts.
  6. In a small frying pan (I have a diameter of 16 cm), heat about a third of the vegetable oil (1 tablespoon).
  7. Place 1/3 of the grated potatoes in the pan and spread evenly over the bottom. Fry on low heat for about 2-3 minutes, until the potato mass sets.
  8. Break the egg into a separate container and shake with a fork until the egg white and yolk are combined. Pour the egg mixture over the potato layer. Season with salt and pepper. Cover and cook over low heat for about 4-5 minutes, until the egg mixture sets.
  9. Flip over gently to the other side (preferably using a wide spatula). Cover and continue cooking for 3-4 minutes over low heat.
  10. Put 1/3 of the grated cheese on half a pancake.
  11. Top with 1/3 of the chopped parsley.
  12. Gently fold the pancake in half and press down with a spatula. Cover and cook for about 1 to 2 minutes to melt the cheese.
  13. Fry the rest of the cheese-filled potato and egg pancakes in the same way.
  14. Bon Appetit!

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