Description
Indulge in the ultimate comfort food with these scrumptious mushroom stuffed potato pancakes. Golden-brown and crispy on the outside, they reveal a warm filling of savory mushrooms and fluffy potatoes. Perfect for breakfast or dinner, this delightful dish promises to satisfy your cravings while bringing a touch of nostalgia to your kitchen table.
Ingredients
Scale
- 4 medium starchy potatoes (such as Russets)
- 8 oz fresh button or cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup all-purpose flour (or gluten-free alternative)
- 2 tbsp cooking oil (vegetable oil or butter)
- Salt and pepper to taste
Instructions
- Peel and grate the potatoes into a mixing bowl. Rinse under cold water, then squeeze out excess moisture using a clean kitchen towel.
- In a skillet over medium heat, add 1 tablespoon of oil. Sauté chopped onions and minced garlic until translucent (about 3 minutes), then add mushrooms and cook until tender.
- In a large bowl, combine grated potatoes with the beaten egg, flour, salt, and pepper. Fold in the sautéed mushroom mixture until well combined.
- Shape the mixture into flat patties about 4 inches in diameter.
- Heat additional oil in the skillet over medium-high heat and fry each pancake for about 4 minutes per side until golden brown. Adjust heat as needed to prevent burning.
- Transfer cooked pancakes onto paper towels to absorb excess oil and serve warm with sour cream or applesauce.
Nutrition
- Serving Size: 2 pancakes (180g)
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg