Pan-Fried Potato Pancakes with Avocado and Fried Egg
Golden potato pancakes with a crisp exterior and tender interior, served with a perfectly cooked egg and creamy avocado slices for a satisfying breakfast or lunch. This ecuadorian-inspired quick meals ready in about 30 minutes layers russet potatoes, all-purpose flour, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 lbs russet potatoes
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 large eggs
- 1 ripe avocado
- 1 tbsp fresh cilantro
Instructions
- Step 1: Grate the 1 1/2 lbs russet potatoes using a box grater, then place them in a clean kitchen towel and squeeze firmly for 1 minute to remove excess moisture.
- Step 2: In a bowl, combine the grated potatoes, 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly distributed.
- Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium heat until shimmering. Form the potato mixture into 4 equal patties (3 inches in diameter) and place in the skillet. Cook for 5 minutes per side, until golden brown and crisp, flipping carefully with a spatula.
- Step 4: While pancakes cook, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Crack the 2 large eggs into the skillet and cook for 3 minutes for sunny-side up, until whites are set and yolks remain runny.
- Step 5: Slice the 1 ripe avocado into thin rounds. Serve the potato pancakes topped with a fried egg and avocado slices, garnished with 1 tbsp fresh cilantro.
Frequently asked questions
How long does Pan-Fried Potato Pancakes with Avocado and Fried Egg take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Potato Pancakes with Avocado and Fried Egg?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Potato Pancakes with Avocado and Fried Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Potato Pancakes with Avocado and Fried Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Potato Pancakes with Avocado and Fried Egg?
Ecuadorian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a keeper. The flavors are spot on.
- ★★★★★
Quick and delicious. Made for my family and they were a hit.
- ★★★★★
The avocado and fried egg really elevated the potato pancakes. A must-try!
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