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    Home » Breakfast

    Breakfast Potato and Egg Pancake

    Jan 8, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    This Breakfast Potato and Egg Pancake is a savory and delicious way to start the day. So easy to make, this is a healthy and filling breakfast dish that can be varied to fit any palate.

    Breakfast Potato and Egg Pancake on a spatula

    If you like to start your morning with a filling breakfast that packs in healthy veggies and lean protein, then this Breakfast Potato and Egg Pancake is perfect for you. This recipe is really simple, but has so much delicious flavor. Grated potato, crisp bell pepper, and fragrant scallions give this Breakfast Pancake lots of great taste and texture.

    One of the best things about this Breakfast Potato and Egg Pancake is how versatile it is. You can add or substitute ingredients to fit your tastes or based on what you have on hand. This is a great recipe to use when you have people over for brunch because it looks and tastes wonderful, but won't take a lot of time to make. Let's look at the ingredients that go into this dish.

    Video Tutorial

    Main Ingredients

    • Potatoes. Keep the skin on or peel it, whichever you prefer.
    • Bell Pepper. Red, yellow, or green, any color will work.
    • Scallions. Dill or parsley can be used instead.
    • Eggs. This also helps bind the pancake ingredients together.
    • Salt & Pepper. To taste.

    How to make it

    1. Using a box grater, grate the potatoes and place them into a mixing bowl.

    2. Add the eggs, peppers, scallions, salt, and pepper. Stir well.

    3. Heat up the oil in a medium non-stick skillet over medium heat. Add the potato mixture, and flatten it with a spoon (it should be about ½ or ¾-inch thick).

    4. Cover the skillet with a lid and cook for about 5-7 minutes. Then flip it with the help of a plate, and cook it for another 5-7 minutes.

    Tips for the best Breakfast Potato and Egg Pancake

    • Dice the vegetables small. To avoid a lumpy Breakfast Pancake, dice the peppers and scallions small so they are not thicker than the pancake, which should be ½ to ¾-inch thick.
    • Use non-stick pan. Make sure you use non-stick skillet so your Breakfast Potato and Egg Pancake does not stick and will slide easily when you go to flip it.
    • Cover the pancake so it cooks all the way through. Since this pancake is thick and you want to cook it through without burning the top layer, place a lid over it to create a steaming effect to hasten cooking.
    • Use a plate to flip it. This is so much easier than using a spatula, and it also reduced the chance of the pancake ripping.

    Variations to this recipe

    • Add a protein. If you'd like to add more protein and savory flavor to your pancakes, try diced bacon, ham, or sausage crumbles in the mix.
    • Substitute different vegetables. Add tomatoes, carrots, celery, onion, or any other vegetable you like. Just dice them to a similar size as the rest of the ingredients.
    • Make it vegan. Instead of egg, you could use flour and plant-based milk as a binding agent. For extra protein, dice tofu to add to the pancakes.
    • Add some spice. Sprinkle some garlic powder, cayenne, cumin, or paprika for added flavor.

    How to Store and Reheat it

    Store these Breakfast Potato and Egg Pancakes once they are cooled in an airtight container in the refrigerator for up to 2 days. You can also freeze them by placing them flat on a baking sheet after they've cooled and freezing until hard. Then transfer them to a freezer-safe container. They will last for up to 2 months. Reheat in the oven at 450°F on a baking sheet, arranged in a single layer. They should take 15 minutes if frozen, 5-10 minutes from the fridge.

    What to Serve this with

    • With sauce. Top these Breakfast Pancakes with your favorite sauce, including Tzatziki Sauce, applesauce, Easy Mushroom Sauce, ketchup, or sour cream.
    • With meat. Serve some breakfast basics like bacon, sausage, or corned beef with these Breakfast Potato and Egg Pancakes. Try them with some delicious Chicken Meatballs, too.
    • Alongside veggies. Plate your breakfast pancakes with sauteed Fajita Vegetables, Marinated Tomato Salad, or Refreshing Cucumber Salad.
    • On its own. These Potato and Egg Pancakes are the perfect breakfast all on their own. Enjoy a slice as is for a delicious and light meal.
    • With a breakfast cocktail. Try this Mimosa recipe!

    This Breakfast Potato and Egg Pancake is a healthy and delicious recipe that is so easy. It will work great for big family brunches or weekday breakfasts. It will be a hit with everyone.

    More tasty breakfast recipes:

    • Cabbage Pancake
    • Parmesan Mashed Potato Cakes
    • Healthier Pancakes
    • Banana Pancakes
    • Veggie Tofu Breakfast Scramble

    Breakfast Potato and Egg Pancake

    Tania Sheff
    This Breakfast Potato and Egg Pancake is a savory and delicious way to start the day. So easy to make, this is healthy and filling breakfast dish can be varied to fit any palate.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2 servings
    Calories 287 kcal

    Ingredients
      

    • 2 medium potatoes
    • 2 large eggs
    • ½ medium bell pepper, diced
    • ½ cup chopped scallions
    • ½ tsp. sea salt or to taste
    • ¼ tsp. pepper or to taste
    • 1 tbsp. olive oil

    Instructions
     

    • Using a box grater, grate the potatoes and place them into a mixing bowl.
    • Add the eggs, peppers, scallions, salt, and pepper. Stir well.
    • Heat up the oil in a medium non-stick skillet over medium heat. Add the potato mixture, and flatten it with a spoon (it should be about ½ or ¾-inch thick).
    • Cover the skillet with a lid and cook for about 5-7 minutes. Then flip it with the help of a plate, and cook it for another 5-7 minutes.

    Notes

    Tips for the best Breakfast Potato and Egg Pancake

    • Dice the vegetables small. To avoid a lumpy Breakfast Pancake, dice the peppers and scallions small so they are not thicker than the pancake, which should be ½ to ¾-inch thick.
    • Use non-stick pan. Make sure you use non-stick skillet so your Breakfast Potato and Egg Pancake does not stick and will slide easily when you go to flip it.
    • Cover the pancake so it cooks all the way through. Since this pancake is thick and you want to cook it through without burning the top layer, place a lid over it to create a steaming effect to hasten cooking.
    • Use a plate to flip it. This is so much easier than using a spatula, and it also reduced the chance of the pancake ripping.

    How to Store and Reheat it

    Store these Breakfast Potato and Egg Pancakes once they are cooled in an airtight container in the refrigerator for up to 2 days. You can also freeze them by placing them flat on a baking sheet after they've cooled and freezing until hard. Then transfer them to a freezer-safe container. They will last for up to 2 months. Reheat in the oven at 450°F on a baking sheet, arranged in a single layer. They should take 15 minutes if frozen, 5-10 minutes from the fridge.

    Nutrition

    Calories: 287kcalCarbohydrates: 34gProtein: 11gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 186mgSodium: 564mgPotassium: 925mgFiber: 5gSugar: 3gVitamin A: 1457IUVitamin C: 76mgCalcium: 72mgIron: 3mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    Filed Under: All Recipes, Breakfast, Lunch, Vegetarian

    Reader Interactions

    Comments

    1. Kim skinner says

      September 24, 2023 at 12:17 pm

      5 stars
      I added some left over rotisserie chicken, to add more protein.
      Will definitely make again.
      Great idea for breakfast meal prep.
      Thanks for the recipe. 🙂

      Reply
      • Tania Sheff says

        September 25, 2023 at 8:44 am

        Thank you, Kim! I am glad you liked the recipe!

        Reply
    2. Renee says

      October 11, 2022 at 9:36 pm

      After cooking for 7 minutes, it produced a ton of liquid. I had to spoon it all out. It didn't hold together as a pancake and came out like hash browns. Still yummy though.

      Reply
      • Tania Sheff says

        October 14, 2022 at 7:32 pm

        Hi Renee! You must have had very watery potatoes. Try using a different kind next time. Thanks for reporting back!

        Reply
    3. Paula says

      April 08, 2022 at 12:10 pm

      5 stars
      Just had this for breakfast. It was super delicious 😋😋

      Reply
      • Tania Sheff says

        April 08, 2022 at 1:12 pm

        Thanks, Paula! I am glad you enjoyed it!

        Reply

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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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