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.
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.
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.
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
Video Tutorial
Breakfast Potato and Egg Pancake
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.
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