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Herbed Potato Pancakes with Beet Slaw & Fried Eggs Recipe

Herbed Potato Pancakes with Beet Slaw & Fried Eggs recipe


This is a yummy breakfast with crispy potato pancakes, colorful beet slaw, and sunny-side-up eggs. You grate potatoes and mix them with herbs. Then, cook them until they're golden. Make a slaw with beets and put eggs on top of the pancakes. It's a fun and tasty meal!


700 g Potatoes
1 Tsp Garam Masala
4 Green Onions
1 Garlic Clove
2 Medium Beets
1/2 Bunch of Spinach
1 Orange
1/2 Small Pack of Parsley (15 g)
4 Eggs
150 g Sour Cream


Peel and grate the beets into thin strips and place them in a bowl. Squeeze the juice of the orange over the beets, chop most of the parsley leaves and add them to the bowl. Season with salt and pepper, toss well, and set aside.
Chop the green onions and place them in a mixing bowl. Finely grate the garlic and add it to the bowl. Grate the potatoes into a clean cloth, and squeeze out as much liquid as possible, then add them to the bowl with the onions and garlic. Mix in the garam masala and finely chopped parsley stems.
Divide the potato mixture into 8 equal portions. Heat some oil in a large skillet over medium-high heat. Place a portion of the potato mixture in the skillet and flatten it with a spatula. Cook for about 3 minutes on each side or until golden brown and crispy. Repeat with the remaining potato mixture.
In another pan, fry the eggs to your liking.
Serve each person two potato pancakes topped with a fried egg and a side of beet slaw. Add a dollop of sour cream on the pancakes or on the side, as preferred.

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