Potato and Egg Breakfast
Potato and Egg Breakfast – a hearty, comforting dish that’s perfect for jump-starting your day! This quick recipe brings together the crispy texture of grated potatoes, the savory flavor of crumbled bacon, and the rich, creamy taste of melted cheddar and parmesan cheeses. With a hint of green onions and the warmth of freshly cracked eggs, this meal is satisfying, delicious, and full of energy. Whether you’re craving a filling breakfast or a tasty brunch option, this easy-to-make dish will keep you fueled and satisfied all morning long!
Ingredients:
2 medium potatoes (about 300 g), peeled and grated
6 strips of beef, cooked and crumbled
1 cup cheddar cheese (100 g), shredded
¼ cup parmesan cheese (25 g), grated
2 large eggs
¼ cup all-purpose flour (30 g)
½ cup milk (120 ml)
2 tablespoons Olive Oil
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons green onions or chives, chopped (optional)
Instructions:
Prep the potatoes:
Grate the peeled potatoes using a coarse grater. After grating, place the potatoes in a clean kitchen towel or paper towel and squeeze out as much excess moisture as possible.
Prepare the wet ingredients:
In a mixing bowl, beat the two eggs. Add the milk, olive oil, baking powder, salt, and pepper. Mix well.
Combine the dry ingredients:
In another bowl, combine the grated potatoes, all-purpose flour, crumbled bacon, cheddar cheese, parmesan cheese, and chopped green onions or chives (if using).
Mix the wet and dry ingredients:
Pour the egg and milk mixture into the bowl with the potatoes and beef. Stir everything together until it’s evenly combined. If the mixture feels too wet, you can add a little more flour to thicken it up.
Cook the mixture:
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to the skillet. Once hot, spoon about 2–3 tablespoons of the potato mixture onto the skillet for each fritter. Flatten slightly with a spatula to form small pancakes.
Cook each side:
Cook for about 3-4 minutes on each side until golden brown and crispy. You can check by gently lifting with a spatula to see if it’s browned underneath.
Serve:
Once cooked, remove from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Optional:
Garnish with a few extra chopped green onions or chives for a fresh touch. Serve with some extra bacon on the side or a dollop of sour cream or ketchup for dipping.
Enjoy your crispy, cheesy potato fritters with eggs and bacon! It’s the perfect breakfast to start the day