Crispy Potato Pancakes

Made with just a handful of simple ingredients, these pancakes offer a delightful blend of flavors and textures that will leave you craving more.

Plus, with a unique twist on the traditional recipe, you'll achieve an extra level of crispiness without using eggs and flour.

Full recipe
Ingredients:

500g potatoes
1 tsp salt
1 tsp chicken bouillon powder
1 tsp black pepper powder
2 tbsp Cooking oil

Instructions:

Prepare the Potatoes:

Rinse and Peel the potatoes thoroughly.
Use a grater to shred the potatoes into thin strips.
Place the shredded potatoes in a mixing bowl.

Season the Potatoes:

Sprinkle the salt, chicken bouillon powder, and black pepper powder directly onto the shredded potatoes.
Gently mix the potatoes and seasonings together until well combined.

Frying and Shaping the Pancakes:

Heat a frying pan over medium heat and add enough cooking oil to cover the bottom of the pan.

Take a handful of the seasoned shredded potatoes and place it into the pan(not that hot).

Using your hand, gently press down on the potatoes to flatten them into a pancake shape. Ensure that it's evenly spread out. You can use a spatula to accomplish this step.

Cooking and Flipping the Pancakes:

Let the potato pancake cook undisturbed for a few minutes until the bottom becomes crispy and golden brown.

Carefully flip the pancake over using a spatula. You can slide it onto a plate first and then invert it back into the pan to ensure a crisp flip.
Cook the other side until it's also crispy and golden brown.

Repeat:

Repeat the shaping, cooking, and flipping process with the remaining potato mixture.

Draining Excess Oil:

Once the potato pancakes are crispy and golden on both sides, remove them from the pan and place them on a plate lined with paper towels. This will help absorb any excess oil.

[damianh_]

Those are hashbrowns for potato pancakes, potatoes get made into dough, stuff with cheese inside and then pan fried