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Vegetarian, Meal soups and plant based

Potato pancakes with fried eggs and salad

This dish pairs crispy grated potato pancakes with fried eggs and a green salad, serving 4 in 35 minutes. It's an easy recipe at €1.40 per serving. The key to success is squeezing the grated potatoes thoroughly to remove the water before cooking them.

Crispy potato pancakes topped with a fried egg, that's the kind of meal that makes everyone happy.

Potato pancakes with fried eggs and salad
Total time
35 min
Difficulty
Easy
Cost per person
€1.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

The contrast is what makes this dish work, a golden crispy crust around a soft potato center, topped with a runny egg yolk that coats everything the moment you cut into it. Chives and green salad add the freshness that balances out the crispiness and the cooking oil.

This is the kind of meal you throw together on a weeknight without overthinking it, using ingredients you probably already have at home. Kids love breaking their egg yolk over the pancake, and Mon Chou can promise that even picky eaters will clean their plate.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Onion 1
  • Chives 6 sprigs
  • Green salad 1

Dairy

  • Eggs 5

Pantry

  • Flouroften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten

The step by step recipe

  1. Peel and grate the potatoes and onion, then squeeze them in a kitchen towel.

    Move straight to the next step, they turn brown in the air.

  2. Mix with one egg, the flour, salt, and pepper.

    The liquid you squeezed out holds starch, keep a spoonful of it.

  3. Shape eight pancakes and brown them in hot oil, four minutes on each side. 16 min

    Flatten them thin so they turn out crispy.

  4. Fry the remaining four eggs in another pan. 5 min

    A little butter adds flavor.

  5. Plate the pancakes with one egg per plate, the chives, and the salad.

    Rest the pancakes on paper towel for a couple of seconds to blot off excess oil.

Our tips to get it right

  • Pick a starchy potato variety, like russet, it releases less water and holds together better while cooking.
  • Let the oil get properly hot before adding the pancakes, otherwise they soak up the fat instead of crisping up.
  • Flip the pancakes only once, sliding a wide spatula underneath so they don't break apart.

The variations

  • Swap part of the potatoes for grated sweet potato for a sweeter, more colorful pancake.
  • Stir shredded cheese into the mixture for softer, melty pancakes, a hit with kids.
  • To save time, shape four large pancakes instead of eight, the cooking time barely changes.

What to serve it with

  • A sour cream and chive dip
  • Warm applesauce on the side
  • A glass of unfiltered cider

Storage

Cooked pancakes keep for 2 days in the fridge in a sealed container, without the fried egg. Reheat them in a pan to bring back the crispiness, the oven tends to soften them. Fry the eggs fresh right before serving.

Questions about this dish

How do I keep the pancakes from falling apart while cooking?

Squeeze the grated potatoes thoroughly to remove the water, and pack each pancake firmly in your hand before placing it in the pan. The egg and flour bind everything together, but only if the mixture isn't too wet.

Can I make the pancake batter ahead of time?

It's best to make it right before cooking, since grated potatoes turn brown and release more water as they sit. If you need to prep ahead, cover the mixture and squeeze it again before shaping the pancakes.

Can potato pancakes be frozen?

Yes, once cooked and cooled, freeze them separated by sheets of parchment paper. Thaw in the fridge, then reheat in a pan so they crisp back up.

Can I use a different flour instead of wheat flour?

You can swap in potato starch or rice flour in the same amount, the result stays crispy. This works well if you're cooking for someone who avoids gluten.

How long does it take to make potato pancakes with fried eggs and a green salad?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in potato pancakes with fried eggs and a green salad?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does potato pancakes with fried eggs and a green salad cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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