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
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