✔ Peel and grate the potatoes into a bowl.
✔ Squeeze out excess moisture using a clean kitchen towel or paper towel.
✅ Removing water helps the potatoes crisp up nicely!
2️⃣ Mix the Ingredients
✔ In a bowl, whisk the eggs with salt, pepper, garlic powder, and paprika.
✔ Add flour (if using) and milk/water, then whisk again.
✔ Mix in the grated potatoes and combine well.
3️⃣ Cook the Potato-Egg Mixture
✔ Heat olive oil or butter in a non-stick pan over medium heat.
✔ Scoop small portions of the mixture onto the pan, shaping into patties or a pancake.
✔ Cook for 3-4 minutes per side until golden brown and crispy.
✔ Flip and cook for another 3-4 minutes.
✅ Want extra crunch? Cook on low heat for longer to get crispy edges!
4️⃣ Serve & Enjoy!
✔ Garnish with green onions or parsley. 🌿
✔ Serve with sour cream, ketchup, or a yogurt dip.
✅ Perfect with avocado slices, toast, or fresh salad! 🥑🥗
🔥 Variations & Customization
🔹 Cheesy Hashbrown Version – Add cheese for extra flavor. 🧀
🔹 Spicy Twist – Add red pepper flakes or chopped jalapeños. 🌶
🔹 Vegetable Boost – Mix in grated carrots or zucchini for extra nutrition. 🥕
🔹 Oven-Baked Option – Bake at 375°F (190°C) for 20 minutes until golden.
🥡 Storage & Reheating Tips
✔ Refrigerate leftovers for up to 2 days in an airtight container.
✔ Reheat in a pan over low heat or in an air fryer for crispy results.
✔ Freeze for later – Simply reheat in a toaster oven or fry again for a fresh taste!
🏆 Final Thoughts – A Perfect, Quick Breakfast!
This two-potato, two-egg recipe is simple, crispy, and full of flavor! Whether you enjoy it as a hashbrown-style patty or a pancake, it’s a quick and satisfying meal that’s perfect for any morning.
