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–+ servings

Crispy Potato and Pancetta Pancakes

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Ingredients

Serves 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

Instructions 

  • 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.
  • 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.
  • 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
  • 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.
  • Slice avocado and add to pancake, followed by the chili crisp egg. Garnish with chives and enjoy