Description
Mushroom stuffed potato pancakes are golden, crispy patties filled with a savory mushroom mixture, combining crunchy exteriors with a creamy, umami-rich filling. Perfect for breakfast, brunch, appetizers, or even dinner, they bring comfort and gourmet flair together in one irresistible dish.
Ingredients
Scale
- 2 large Russet potatoes, grated
- 1 cup finely chopped mushrooms
- ½ cup diced onion
- 2 garlic cloves, minced
- 2 eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Olive oil, for frying
- Optional add-ins: fresh parsley or thyme, grated Parmesan cheese, or sautéed spinach
Instructions
- Grate potatoes and squeeze out excess moisture using a kitchen towel or cheesecloth.
- In a skillet, sauté onions, garlic, and mushrooms until softened. Season with salt and pepper. Let cool slightly.
- In a bowl, combine grated potatoes, mushroom mixture, eggs, flour, salt, and pepper. Mix well.
- Heat olive oil in a nonstick skillet over medium heat.
- Form small patties, place a spoonful of mushroom filling in the center, and fold edges to enclose. Flatten slightly.
- Fry each pancake for 3–4 minutes per side, until golden and crispy.
- Drain on paper towels before serving.
Notes
- Use freshly grated potatoes and squeeze out all excess moisture for extra crispiness.
- Fry in batches to avoid overcrowding and uneven cooking.
- Customize with cheese, herbs, or spices for unique flavor variations.
- Store leftovers in fridge up to 3 days, or freeze up to 3 months.
- Reheat in a skillet or oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Side Dish
- Method: Pan-Frying
- Cuisine: European / American Fusion
Nutrition
- Serving Size: 1 pancake
- Calories: ~160
- Sugar: ~1 g
- Sodium: ~200 mg
- Fat: ~8 g
- Saturated Fat: ~1.5 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0 g
- Carbohydrates: ~18 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~45 mg