Italian Potato Pancake Recipe

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"Seasoned with basil and oregano and sprinkled with mozzarella cheese, this potato pancake variation is almost like an Italian potato patty," explains Celeste Rossmiller (left), a reader from Denver, Colorado.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 1 servings


  • 1 medium potato, peeled and grated
  • 2 tablespoons chopped onion
  • 2 tablespoons whole wheat flour
  • 1 egg
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Shredded mozzarella cheese

Nutritional Facts

1 each: 378 calories, 19g fat (3g saturated fat), 213mg cholesterol, 69mg sodium, 42g carbohydrate (4g sugars, 4g fiber), 11g protein.


  1. Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, salt and pepper. In a skillet, heat oil; add potato mixture. Cover and cook over medium-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer. Yield: 1 serving.
Originally published as Italian Potato Pancake in Taste of Home August/September 2001, p11

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JulieS211 User ID: 5434916 218196
Reviewed Jan. 18, 2015

"The basic concept and method are good, but neither my husband nor I were really enthusiastic about the flavor combinations of potatoes with Italian herbs and mozzarella. Leave out the herbs and substitute cheddar cheese and I think it would be great--but I realize that's not what this is supposed to be."

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