Savory Oven-Baked Grated Potato Pancake
This Savory Oven-Baked Grated Potato Pancake is crispy around the edges, golden on top, and tender and flavorful inside. It’s an easy alternative to pan-frying and makes a delicious breakfast, side dish, or light meal.
Ingredients
- 4 large potatoes
- 1 small onion, grated
- 2 large eggs
- ½ cup shredded cheddar cheese
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon chili flakes, optional
For the Pan
- 1–2 tablespoons olive oil
Directions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
Place a 9-inch or 10-inch oven-safe skillet or a round baking pan in the oven while it preheats.
Preheating the pan helps the potato mixture begin crisping immediately when added.
2. Grate the Potatoes
Peel the potatoes and rinse them.
Grate them using the large holes of a box grater.
Immediately place the grated potatoes in a large bowl of cold water and let them sit for about 5 minutes.
This helps remove some of the excess starch.
3. Drain the Potatoes Thoroughly
Drain the potatoes and transfer them to a clean kitchen towel or several layers of paper towels.
Gather the towel around the potatoes and squeeze firmly to remove as much liquid as possible.
This is one of the most important steps for getting a crispy pancake.
The drier the potatoes, the crispier the finished pancake will be.
4. Prepare the Onion
Grate the onion separately.
Place it in a clean towel or paper towels and gently squeeze out excess moisture.
Add the drained onion to the potatoes.
5. Make the Potato Mixture
Add the eggs, shredded cheddar cheese, flour, olive oil, garlic powder, paprika, black pepper, salt, oregano, parsley, and chili flakes if using.
Mix everything thoroughly until the potatoes are evenly coated and the mixture holds together.
If the mixture seems excessively wet, add another tablespoon of flour.
6. Prepare the Hot Pan
Carefully remove the hot pan from the oven.
Add 1–2 tablespoons of olive oil and carefully swirl it around the bottom.
Be cautious—the pan and oil will be very hot.
7. Add the Potato Mixture
Immediately transfer the potato mixture into the hot pan.
Spread it evenly using a spatula.
Press the mixture down firmly, especially around the edges.
Aim for an even thickness of approximately ½–¾ inch.
A thinner pancake will become crispier.
8. Bake
Place the pan back into the oven.
Bake for approximately 25–30 minutes, or until the edges are golden brown and crisp.
9. Crisp the Top
After the first 25–30 minutes, increase the oven temperature to 450°F (230°C).
Continue baking for another 5–10 minutes, until the surface becomes deeply golden and crispy.
For an even crispier top, you can use the broiler/grill for the final 1–2 minutes.
Watch it carefully so it doesn’t burn.
10. Rest and Slice
Remove the potato pancake from the oven.
Allow it to rest for 5–10 minutes.
Run a spatula carefully around the edges, then cut it into wedges.
Garnish with additional fresh parsley and serve hot.
Tips for Extra-Crispy Potatoes
Squeeze out the water: This is the most important step. Wet potatoes will steam rather than crisp.
Preheat the pan: A hot pan gives the bottom an immediate crispy start.
Don’t make it too thick: A thinner pancake cooks more evenly and develops a better crust.
Use enough oil: A small amount of oil helps the potato surface become golden and crisp.
Don’t overcrowd the mixture: If doubling the recipe, use a larger pan rather than making one very thick pancake.
Delicious Variations
Cheesy Potato Pancake
Add an extra ½ cup mozzarella or cheddar cheese for a gooey center.
Bacon Potato Pancake
Fold in ½ cup cooked, crumbled bacon before baking.
Herb Potato Pancake
Add fresh rosemary, thyme, chives, or dill.
Spicy Potato Pancake
Add jalapeños, cayenne pepper, or extra chili flakes.
Vegetable Version
Add finely grated carrot, zucchini, or bell pepper. Be sure to squeeze excess moisture from watery vegetables before adding them.
Serving Suggestions
Serve this savory potato pancake with:
- Fried or poached eggs
- Sour cream
- Greek yogurt
- Garlic sauce
- Fresh salsa
- Avocado
- Green salad
- Roasted vegetables
For breakfast, serve a wedge alongside fried eggs and fresh tomatoes. For dinner, pair it with grilled chicken or a fresh salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat slices in an air fryer at 375°F (190°C) for 4–6 minutes or in a hot oven until crisp again.