Golden, hearty, and perfectly crisped, this savory skillet delight is a breakfast or brunch favorite—Crispy Grated Potato & Egg Skillet Cake!

Why You’ll Love This Recipe

This skillet cake is a delicious and practical way to enjoy comfort food with minimal effort:

Quick and easy with a short ingredient list

Pantry-friendly—uses ingredients you likely have on hand
Versatile meal for breakfast, brunch, or dinner
Crispy and cheesy texture in every bite

Naturally gluten-free with a wholesome base

Ingredients

3 large potatoes, peeled and grated
3 large eggs

1 cup shredded mozzarella cheese
1 small onion, finely chopped
2 tablespoons chopped fresh parsley

Salt and black pepper to taste
2 tablespoons olive oil

Directions

Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This helps ensure a crisp result.

In a large mixing bowl, combine the grated potatoes, eggs, shredded cheese, chopped onion, parsley, salt, and pepper. Mix until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Pour the mixture into the skillet and press it down evenly with a spatula to form a round, even layer.

Cover the skillet with a lid and cook for about 10 minutes, or until the bottom is golden brown and set.
Carefully flip the cake using a plate or large spatula. Return it to the skillet, uncovered, and cook for another 8–10 minutes until the second side is browned and the center is cooked through.
Let cool slightly before slicing into wedges. Serve hot with a side salad, sour cream, or your favorite dipping sauce.

Servings And Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Total Time: 30 minutes
Calories: Approximately 285 kcal per serving

Variations

Add Veggies: Mix in grated zucchini, carrots, or spinach for extra nutrients.

Spicy Kick: Add chili flakes or diced jalapeños to the mixture.
Different Cheese: Try cheddar, gouda, or a mix of cheeses for varied flavor.
Vegan Option: Use plant-based cheese and a flax egg substitute.

Herb Boost: Add thyme, dill, or chives for extra freshness.

Storage/Reheating

Refrigerate: Store slices in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a skillet over medium heat to restore crispness, or microwave for 30–60 seconds for convenience.

Freezer-Friendly: Wrap individual wedges and freeze for up to 2 months. Thaw before reheating.

FAQs

Can I Use Pre-Shredded Hash Browns Instead Of Fresh Potatoes?

Yes, just make sure they’re thawed and drained well before using.

Do I Have To Squeeze The Potatoes?

Yes, removing moisture is key to getting that crispy, golden crust.

What’s The Best Skillet To Use?

A non-stick or well-seasoned cast iron skillet works best to prevent sticking.

Can I Bake This Instead Of Pan-Frying?

Yes, bake in a greased pie dish at 375°F (190°C) for about 30–35 minutes, until golden.

Is This Recipe Gluten-Free?

Yes, it contains no flour or gluten ingredients.

Can I Use Sweet Potatoes Instead?

Yes, for a sweeter twist, substitute regular potatoes with grated sweet potatoes.

Can I Make This Ahead Of Time?

Yes, prepare and cook it, then reheat in a skillet when ready to serve.

How Do I Know When It’s Done?

It should be golden brown on both sides and firm in the center when gently pressed.

What Can I Serve With This Dish?

Great with sour cream, a fresh salad, avocado slices, or a poached egg on top.

Can I Add Other Protein Sources?

Yes, consider sautéed mushrooms, cooked lentils, or plant-based sausage crumbles.

Conclusion

Crispy Grated Potato & Egg Skillet Cake is a budget-friendly, comforting dish that fits seamlessly into any mealtime. With its crispy edges, melty cheese, and fluffy interior, it’s bound to be a new household favorite—simple, satisfying, and endlessly adaptable.

Explore More Tasty Skillet & Brunch Recipes

Pair your skillet cake with protein-packed High Protein Spinach Feta Egg Muffins for a balanced breakfast.
Add a creamy contrast with a bowl of Creamy Cheddar Baked Potato Soup.
Complete your brunch with crisp, flavorful Crispy Garlic Mushroom Bites.

Try with a slice of hearty Fluffy No-Carb Yogurt Bread for a low-carb side.
Serve alongside Rustic Roasted Garlic Bread to soak up every bit of runny yolk and crispy crust.

Crispy Grated Potato & Egg Skillet Cake

Author: Chef Clara
Total Time: 30 minutes
Yield: 4 servings 1x

Diet: Vegetarian

Print Recipe

Description

This simple, golden potato skillet cake is made with just a few pantry staples—grated potatoes, eggs, cheese, and onion—creating a savory dish that’s quicker and easier than pizza. Perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale

3 large potatoes, peeled and grated

3 large eggs
1 cup shredded mozzarella cheese
1 small onion, finely chopped

2 tablespoons chopped fresh parsley
Salt and black pepper to taste
2 tablespoons olive oil

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Instructions

Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This helps ensure a crisp result.
In a large mixing bowl, combine the grated potatoes, eggs, shredded cheese, chopped onion, parsley, salt, and pepper. Mix until well combined.
Heat the olive oil in a non-stick skillet over medium heat.

Pour the mixture into the skillet and press it down evenly with a spatula to form a round, even layer.
Cover the skillet with a lid and cook for about 10 minutes, or until the bottom is golden brown and set.
Carefully flip the cake using a plate or large spatula. Return it to the skillet, uncovered, and cook for another 8–10 minutes until the second side is browned and the center is cooked through.

Let cool slightly before slicing into wedges. Serve hot with a side salad, sour cream, or your favorite dipping sauce.

Notes

Use a starchy potato like Russet for the best texture.
Customize with herbs, cooked bacon, or different cheeses.

Great for using up leftover potatoes.

Prep Time: 10 minutes
Cook Time: 20 minutes

Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 285 kcal
Sugar: 2g

Sodium: 320mg
Fat: 18g
Saturated Fat: 6g

Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g

Fiber: 2g
Protein: 11g
Cholesterol: 165mg