Crispy Pan-Fried Shredded Potato Pancakes - 5 Minutes to Perfect Breakfast!
Hello everyone! I’m Xiao Mi Zhou, who loves eating but enjoys cooking even more. Today I’m sharing my family’s breakfast favorite - Crispy Pan-Fried Shredded Potato Pancakes.
No complicated techniques, no long waiting time. In just minutes, humble potatoes transform into golden, crispy-on-the-outside, tender-on-the-inside delicious pancakes. That satisfying crunch is the best morning wake-up call! Let’s get started!
Feast Your Eyes on the Final Result!
Ingredients (Makes 2 medium pancakes)
All these are pantry staples:
Main Ingredients:
- Potatoes: 2 (about 400g)
- Egg: 1
- All-purpose flour: 2 tablespoons (about 30g)
- Green onions: 2
Seasonings:
- Salt: 1 teaspoon
- White pepper: pinch (optional)
- Sichuan pepper powder: pinch (optional)
- Cooking oil: as needed
All Ingredients Ready!
Cooking Steps
Step 1: Prepare Potato Shreds (The Crispy Secret!)
- Wash, peel, and shred potatoes
- Crucial step: Immediately rinse shredded potatoes in water until water runs clear
- Drain and squeeze out excess water thoroughly
Step 2: Mix the Batter
- Place dried potato shreds in a large bowl
- Add egg, chopped green onions, and all seasonings
- Mix well with chopsticks
- Gradually add flour until shreds stick together
Step 3: Pan-Fry to Perfection
- Heat oil in pan over medium-low heat
- Place potato mixture in pan and shape into patties
- Cook until golden brown (3-4 minutes per side)
- Flip and cook other side until crispy
Tips & Notes
- Heat control is key: Use medium-low heat for even cooking
- Get creative: Add carrot shreds, ham dices, or other favorites
- Perfect pairing: Serve with ketchup, chili sauce, or your favorite dip
Ready to Serve - Dig In!
Hope you enjoy this recipe! If you try it, share your results in the comments!