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3 large eggs
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2 medium potatoes, peeled and grated
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200 g (7 oz) minced meat (beef, chicken, or turkey)
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1 small onion, finely chopped
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Salt and pepper, to taste
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1/2 teaspoon paprika or cumin (optional, for flavor)
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1 tablespoon chopped parsley or chives (optional)
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1–2 tablespoons oil for frying
Preparation
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Grate the potatoes and squeeze out excess moisture using a clean towel or paper towel.
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In a large bowl, beat the eggs. Add in grated potatoes, minced meat, onion, salt, pepper, and any spices or herbs you’re using.
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Mix everything well until fully combined. The texture should be thick, like a batter.
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Heat oil in a non-stick skillet over medium heat.
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Pour the mixture into the pan and spread it evenly. Cover with a lid and cook for 8–10 minutes, or until the bottom is golden brown and cooked through.
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Carefully flip the dish (or cut into quarters and flip individually), and cook the other side for another 5–7 minutes, uncovered.
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Once both sides are golden and the meat is fully cooked, transfer to a plate and slice to serve.
Serving and Storage Tips
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Serve hot, garnished with fresh herbs or a dollop of sour cream, yogurt, or ketchup.
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Pair with a green salad, roasted veggies, or a fresh tomato-cucumber mix for a complete meal.
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Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or oven.
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Great for meal prep — make it ahead and cut into slices for quick lunches or breakfasts.
Variants
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Cheesy version: Add 1/2 cup shredded cheese (like mozzarella or cheddar) to the mixture.
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Vegetable boost: Mix in grated carrots, zucchini, or bell peppers.
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Spicy twist: Add chili flakes or chopped jalapeños for heat.
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Baked version: Pour the mixture into a greased baking dish and bake at 375°F (190°C) for 30–35 minutes until set and golden.
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Gluten-free patties: Scoop spoonfuls of the mix into small rounds and pan-fry like fritters.
FAQ
Q: Can I use leftover mashed potatoes instead of grated ones?
A: Yes! You may need to reduce the eggs slightly and adjust the texture, but it will still be delicious and softer in texture.
Q: Is this dish freezer-friendly?
A: You can freeze it in slices, wrapped tightly. Reheat in a pan or oven for best results — the texture may soften slightly.
Q: Can I use ground chicken or turkey instead of beef?
A: Absolutely — both work well and keep the dish light. You can also use plant-based mince for a vegetarian version.
Q: Can I bake this instead of frying?
A: Yes — use a greased baking dish and bake until golden and firm. It’s a great hands-off alternative.
Q: What if I don’t have onions or herbs?
A: No worries — the basic trio of eggs, potatoes, and meat is flavorful enough on its own. Add what you have!
