Description
Mushroom Stuffed Potato Pancakes offer a perfect balance of crispy, golden potato pancakes with a rich and savory mushroom filling. Ideal for breakfast, brunch, or dinner, this comforting recipe combines wholesome ingredients with simple preparation to deliver hearty flavor and satisfying textures that everyone will love.
Ingredients
Units
Scale
Potato Mixture
- 4 large potatoes, peeled and grated
- 2 eggs
- 1/4 cup all-purpose flour or breadcrumbs (use gluten-free alternatives if desired)
- Salt, to taste
- Black pepper, to taste
Mushroom Filling
- 2 cups fresh mushrooms, finely chopped (button, cremini, shiitake, or mixed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or oil
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (parsley or thyme), chopped, optional
For Frying
- Butter and vegetable oil, for frying
Optional Additions
- Mozzarella or goat cheese, for stuffing
- Smoked paprika, chili flakes, or hot sauce, for a spicy kick
- Sautéed spinach and feta, as alternative stuffing
- Gluten-free flour or almond meal, for gluten-free option
- Crumbled sausage or bacon bits, for meaty variation
Instructions
- Prepare the Potatoes: Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out all excess moisture. This step is crucial to ensure the pancakes become crispy and don’t turn soggy during frying.
- Make the Mushroom Filling: Heat butter or oil in a skillet over medium heat. Sauté the finely chopped mushrooms, onion, and garlic until the mixture is golden brown and all moisture has evaporated. Season with salt, pepper, and fresh herbs if desired to develop a rich and fragrant filling.
- Combine Potato Mixture: In a large bowl, mix the grated potatoes with eggs, flour or breadcrumbs, salt, and pepper. The binding from the eggs and flour will help maintain the pancakes’ shape when cooking.
- Assemble the Pancakes: Take a handful of the potato mixture and flatten it into a small patty in your palm. Spoon a generous amount of the mushroom filling onto the center, then cover with another flattened potato mixture patty. Carefully seal the edges to encase the filling fully.
- Fry to Golden Perfection: In a skillet, heat a combination of butter and oil over medium heat. Fry each stuffed pancake for about 4 minutes on each side or until both sides are golden brown and crispy. Drain on paper towels to remove excess oil before serving.
Notes
- Dry the potatoes thoroughly to achieve crispy pancakes.
- Fry pancakes in batches to avoid overcrowding and ensure even cooking.
- Use a mix of butter and oil for optimal flavor and frying temperature.
- Season the mushroom filling generously to highlight its flavor.
- Keep cooked pancakes warm in a low oven while preparing the rest.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg