Crispy Potato and Pancetta Pancakes

These crispy potato and pancetta pancakes are a quick and easy brunch idea!

The Deets

Here’s one of my new favorite breakfast ideas! Crispy potato and pancetta pancakes with avocado, a parmesan egg and everything bagel chili crisp. And the best part? It all comes together in just 20 minutes, making it a breakfast dream come true for those busy mornings or a leisurely brunch! Here’s what you need: russet potato, pancetta, egg, parmesan, avocado, chili crips and chives. To make these potato pancakes, start by grating the russet potatoes into delicate shreds, ensuring each bite is packed with that crunch. Then, fry them up in golden oil with the pancetta until they achieve a heavenly crispiness! You’ll add your parm and crack an egg and cook it sunny side up. Don’t forget the creamy avocado slices, texture adds a delightful contrast to the crispy pancetta and potato base. Just when you thought this breakfast couldn’t get any more easy, add a generous sprinkle of chili crisp giving each bite some spicy goodness. Garnish this dish with fresh chives! This breakfast is hearty and so flavorful and perfect for a holiday brunch. If you enjoy this dish with pancetta check out my other dishes that use it here!

Crispy Potato and Pancetta Pancakes

Print Recipe
Servings 1 Pancake


  • 1 russet potato
  • 1/4 cup cubed pancetta
  • 1 egg
  • 1/3 cup grated parmesan cheese + another few tbsp for the egg
  • 1/2 avocado
  • 1 tbsp chili crisp
  • Chopped chives for garnish
  • Olive oil
  • Sea salt and pepper


  • Step 1: Peel your potato and grate. Add grated potato to the center of a clean tea towel and squeeze all the excess water from the potato.
  • Step 2: Add cubed pancetta to a small skillet, along with a little drizzle of olive oil. Let pancetta cook for about 2-3 min. Then add another few glugs of oil to the pan and then sprinkle grated potato all over, creating an even layer. Add parmesan to help hold everything together. Using a spatula, push everything to it all stays together in the pan and becomes one large pancake.
  • Step 3: Cook in medium to low heat for about 5 min or until the bottom of the pancake is browned and crispy. Flip and cook for another 3 min or so.
  • Step 4: Remove pancake from skillet and set aside. Add a few more tbsp of grated parmesan to the center of the pan. Crack an egg overtop and season with salt and pepper. Drizzle chili crisp over top. Cook for about 2 min or to desired likeness.
  • Step 5: Slice avocado and add to pancake, followed by the chili crisp egg. Garnish with chives and enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.