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| Servings: 5 - 6 portions


Crispy outside with soft tender insides. Goes with just about any breakfast. These are super easy and sure to impress!

  • 2 medium potatoes, peeled and shredded
  • 1 egg
  • ¼ cup shredded parmesan or cheese of your choice
  • 3 tablespoons chives, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Potato Spice
  • ½ teaspoon chilli powder, optional
  • ½ teaspoon dried basil or mixed herbs
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 1 cup oil for frying, or as needed

Rinse shredded potatoes until water is clear, you can do this the night before to save time. Place the shreds in water and keep in the fridge. In the morning drain and squeeze dry in a cloth. Place shreds in a large bowl.
In a small bowl, whisk together egg, cheese, chives, flour, potato spice, chilli powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
Scoops out ¼ cup potato mixture and place on a tray. You will get 5 – 6 portions.
Heat about 1cm deep of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place the portions into the pan and flatten to half the thickness.
Cook until nicely browned on the bottom, then flip over and brown on the other side. Make sure the oil is not TOO hot, it will brown to quick.
Remove from the pan and drain on paper towels.
Season with a little extra salt and pepper, if desired, and serve immediately.

Recipe tested and changes made by Rina Kleinhans
Photo: Rina Kleinhans

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