10 Minutes Breakfast with Potato | Easy Potato Recipe | Potato Crepe

Quick, savory, and gluten-free! Perfect for busy mornings.
Ingredients (Serves 2)
Potatoes: 2 medium (peeled & finely grated)
Rice flour/Cornstarch: 2 tbsp (for binding)
Spices:
Salt (to taste)
Black pepper (½ tsp)
Red chili powder (¼ tsp, optional)
Turmeric (a pinch, optional)
Herbs: Fresh cilantro or parsley (1 tbsp, chopped)
Oil: 2-3 tbsp (for cooking)
Instructions
Prep Potatoes:
Grate potatoes using a fine grater or food processor.
Squeeze out excess moisture using a kitchen towel (key for crispiness!).
Make Batter:
In a bowl, mix grated potatoes, rice flour/cornstarch, spices, and herbs.
Cook the Crepe:
Heat oil in a non-stick pan on medium-high heat.
Spread a thin layer of the potato mixture evenly. Cook for 2-3 minutes until golden and crispy.
Flip gently and cook the other side for 2 minutes.
Serve:
Cut into wedges. Serve hot with yogurt, salsa, or chutney.
Tips & Variations
Extra Crunch: Add 1 tbsp sesame seeds to the batter.
Cheesy Twist: Sprinkle grated cheese while cooking.
Veggie Boost: Mix in grated carrots, zucchini, or onions.
No Flour? Use mashed boiled potatoes for binding.
Ready in 10 minutes! Ideal for breakfast, snacks, or even a light lunch. 🥔🔥