These crispy potato pancakes combine grated potatoes with onion, peppers, cooked ham and eggs, then use a breadcrumb coating for crunch. Squeezing liquid from the potatoes is the key first step.
Recipe Details
- Fry: about 3–4 minutes per side, depending on pancake thickness
Ingredients
- 750g potatoes, peeled
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 chili pepper, finely chopped; remove seeds for less heat
- 75g cooked ham, chopped
- 3 eggs
- 3 tablespoons flour, plus a little more only if needed
- 100g breadcrumbs
- Salt, to taste
- Olive oil, for frying
How to Make Potato Pancakes
Grate and squeeze the potatoes
Grate the peeled potatoes. Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible, then transfer the drained potatoes to a bowl.
Mix the batter
Add the chopped onion, peppers and cooked ham. Beat the eggs separately, then stir them in with the flour and salt until evenly combined.
Shape and coat
Shape into small, fairly thin pancakes. If the mixture remains too wet to hold together after squeezing, add a little more flour. Spread the breadcrumbs in a shallow dish and gently coat both sides of each pancake.
Fry and serve
Heat olive oil in a large skillet over medium heat. Fry in batches for about 3–4 minutes per side, until golden and the potato centers are tender and cooked through. Avoid crowding the pan. Drain on paper towels and serve hot, with sour cream or a dipping sauce if desired.
Tips and Common Mistakes
- Squeeze out potato moisture before adding the eggs.
- Finely chop the peppers so large pieces do not weaken the pancakes.
- Keep the pancakes thin enough for the potato to cook through.
- If the outside browns too fast, lower the heat and give the center more time.
Storage and Make-Ahead Tips
Refrigerate cooled leftovers promptly in a covered container. Reheat on a tray or in a skillet until hot throughout; they are crispest when freshly fried.
Frequently Asked Questions
Does this recipe include Chinese cabbage?
No. The ingredient list contains potatoes, onion, peppers, ham, eggs, flour and breadcrumbs.
Why are the pancakes falling apart?
Excess potato liquid, large vegetable pieces or thick portions can make them fragile. Squeeze thoroughly and shape smaller, thinner pancakes.