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Crispy Potato Pancake

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Crispy Potato Pancake

topped with arugula, sunny-side-up eggs and yogurt

Informations supplémentaires
35 min. | 582 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 475°F. Grate the potatoes and the onion using a cheese grater. Thinly slice the radishes and cucumber. Chop the green onions and the dill.
2. Make the potato mix In a bowl, combine the potatoes and the grated onions. Using a clean paper towel or dish towel, squeeze out the mixture to release as much water as possible. Add 1 2P | 2 3P whisked egg and the flour. Mix well and season with salt and pepper.
3. Cook the latke In a large ovenproof skillet, on medium-high, add a generous drizzle of oil. Add the potato mixture in the pan and make a large patty. Cook for 4-5 minutes. Add a drizzle of oil on the top of the latke and place the pan in the oven and cook for another 14-16 minutes. At the end, cook on BROIL for 4-5 minutes.
4. Cook the eggs Heat a drizzle of oil in a small pan over medium heat. When the oil is hot, crack the remaining eggs into the pan and cook for 3-5 minutes or until desired doneness.
5. Make the salad While the eggs are cooking, mix the arugula with the radish, cucumber, green onion, a drizzle of olive oil, some lemon juice to taste, salt and pepper.
6. Plate your dish Garnish the giant latke with the yogurt, arugula salad, fried eggs and dill. Bon appétit!
500gYellow Potato(es)
2unitGreek Yogourt 2%
2unitRadishes
1unitYellow Onion(s)
3unitFresh egg
60gAll-Purpose Flour
0.5unitDill
1unitLemon
40gArugula
1unitLebanese Cucumber(s)
2unitGreen Onion(s)
What you need Bols, oven safe pan, cheese grater, paper towel or dish cloth
582 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 26g
40%
cholesterol 117mg
39%
fiber 6g
24%
protein 14g
saturated 8g
40%
sodium 84mg
4%
sugar 7g
trans 0g