This savory baked potato pancake is a wholesome, hearty dish perfect for breakfast, lunch, or dinner. Packed with fresh vegetables and complemented by a creamy yogurt sauce, it’s a healthy twist on a classic comfort food.
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients
For the Potato Pancake:
Potatoes: 4 large, grated
Spring Onions: Chopped
Bell Pepper: 1, chopped
Carrot: 1, grated
Eggs: 3 large, beaten
Milk: 240 ml (1 glass)
All-Purpose Flour: 200 grams
Baking Powder: 1 teaspoon
Cheese: Shredded mozzarella, cheddar, or a blend (optional)
Salt and Pepper: To taste
Olive Oil: For greasing
For the Yogurt Sauce:
Fresh Parsley: Chopped
Plain Yogurt: 1 cup
Mayonnaise: 1 tablespoon
Salt and Pepper: To taste
Directions
Preheat the Oven: Preheat your oven to 180°C (356°F).
Grate and Prep: Grate the potatoes using a box grater or food processor. Chop the spring onions, bell pepper, and parsley, and set them aside.
Mix the Wet Ingredients: In a large bowl, whisk together the eggs, milk, flour, and baking powder. Season with salt and pepper.
Combine Everything: Add the grated potatoes, spring onions, bell pepper, and carrot to the wet mixture. Gently fold until well incorporated.
Prepare the Baking Dish: Grease a baking dish with olive oil. Pour the potato mixture into the dish and spread it evenly.
Optional Cheese Topping: Sprinkle shredded cheese over the top for added flavor.
Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set.
Prepare the Yogurt Sauce: In a small bowl, mix the yogurt, mayonnaise, parsley, salt, and pepper until smooth.
Serve: Slice the potato pancake into wedges and serve warm with the yogurt sauce on the side.
Serving Suggestions
Pair with a fresh side salad for a balanced meal.
Serve as an appetizer or snack with additional dipping sauces.
Enjoy alongside scrambled eggs for a hearty breakfast.
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Cooking Tips
For extra crispiness, broil the pancake for the last 3-5 minutes of baking.
Substitute milk with a plant-based option for a dairy-free version.
Add spices like paprika or chili flakes for extra flavor.
Nutritional Benefits
Potatoes: Provide complex carbohydrates, potassium, and vitamin C.
Carrots: Add vitamin A for eye health.
Yogurt: Offers probiotics for gut health and protein for muscle maintenance.
Dietary Information
Vegetarian: Yes
Gluten-Free: No (substitute flour with a gluten-free alternative)
Dairy-Free: Optional (omit cheese and use non-dairy milk)
Nutritional Facts (Per Serving, Approx.)
Calories: 280
Protein: 10 g
Carbohydrates: 35 g
Fat: 10 g
Fiber: 4 g
Storage Tips
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