Crispy Cheesy Sweet Potato Pancakes with Chili Oil Fried Egg
Crispy Cheesy Sweet Potato Pancakes with Chili Oil Fried Egg
Ingredients
For the Crispy Sweet Potato Pancakes
- 4 sweet potatoes, medium
- 8 ounces cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chili Oil Fried Eggs
- 4 eggs
- 2 tablespoons crispy chili oil
For Serving
- 1/2 cup creme fraiche, or plain yogurt
- 1/2 cup pickled red onions
- 2 tablespoons crispy chili oil, for serving
- 1/4 cup chives, thinly sliced, or green onions
Instructions
- 1
Prepare the sweet potatoes: Prick each sweet potato several times with a fork. Place them on a microwave-safe plate and microwave on high until tender, about 10-15 minutes, flipping halfway through. Cooking time will vary based on potato size and microwave wattage. Once cooked, let them cool slightly.
⏱️ 15 min
- 2
Smash the sweet potatoes: Place each cooked sweet potato between two sheets of baking paper. Using a burger press, a sturdy spatula, or the bottom of a small pan, firmly smash each sweet potato until it forms a flat, roughly 1/2-inch thick pancake.
⏱️ 5 min
- 3
Cook the sweet potato pancakes: Heat a large non-stick frying pan over medium-high heat. No oil is needed for this step. For each pancake, sprinkle about 2 ounces (1/2 cup) of shredded cheddar cheese in a small round in the hot pan, roughly the size of your smashed sweet potato. Immediately place one smashed sweet potato on top of the cheese.
⏱️ 5 min
- 4
Continue cooking the pancakes: Cook for 5-7 minutes, or until the cheese is melted, golden brown, and crispy around the edges, and the sweet potato is caramelized. Season the top of the sweet potato with a pinch of salt and pepper. Carefully flip the pancake and cook for another 5-7 minutes on the other side until golden and crispy. Repeat with the remaining sweet potatoes and cheese, cooking in batches if necessary (2 pancakes at a time usually works well).
⏱️ 20 min
- 5
Fry the eggs: While the last batch of pancakes is cooking, wipe the frying pan clean. Add the crispy chili oil to the pan and heat over medium heat until shimmering. Carefully crack the eggs into the hot chili oil, spacing them apart. Cook to your desired doneness. For runny yolks and set whites, cook for about 2-3 minutes, then cover the pan with a lid or a heat-safe bowl for the last 30-60 seconds to steam the top of the eggs and ensure the whites are fully cooked without overcooking the yolk.
⏱️ 5 min
- 6
Assemble and serve: To serve, stack one or two crispy sweet potato pancakes on each plate. Top each stack with a chili oil fried egg. Dollop with creme fraiche or plain yogurt, then scatter pickled red onions, a drizzle of extra crispy chili oil, and a sprinkle of fresh chives or green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Sweet Potato Pancakes with Chili Oil Fried Egg
Ingredients
For the Crispy Sweet Potato Pancakes
- 4 sweet potatoes, medium
- 8 ounces cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chili Oil Fried Eggs
- 4 eggs
- 2 tablespoons crispy chili oil
For Serving
- 1/2 cup creme fraiche, or plain yogurt
- 1/2 cup pickled red onions
- 2 tablespoons crispy chili oil, for serving
- 1/4 cup chives, thinly sliced, or green onions
Instructions
- 1
Prepare the sweet potatoes: Prick each sweet potato several times with a fork. Place them on a microwave-safe plate and microwave on high until tender, about 10-15 minutes, flipping halfway through. Cooking time will vary based on potato size and microwave wattage. Once cooked, let them cool slightly.
⏱️ 15 min - 2
Smash the sweet potatoes: Place each cooked sweet potato between two sheets of baking paper. Using a burger press, a sturdy spatula, or the bottom of a small pan, firmly smash each sweet potato until it forms a flat, roughly 1/2-inch thick pancake.
⏱️ 5 min - 3
Cook the sweet potato pancakes: Heat a large non-stick frying pan over medium-high heat. No oil is needed for this step. For each pancake, sprinkle about 2 ounces (1/2 cup) of shredded cheddar cheese in a small round in the hot pan, roughly the size of your smashed sweet potato. Immediately place one smashed sweet potato on top of the cheese.
⏱️ 5 min - 4
Continue cooking the pancakes: Cook for 5-7 minutes, or until the cheese is melted, golden brown, and crispy around the edges, and the sweet potato is caramelized. Season the top of the sweet potato with a pinch of salt and pepper. Carefully flip the pancake and cook for another 5-7 minutes on the other side until golden and crispy. Repeat with the remaining sweet potatoes and cheese, cooking in batches if necessary (2 pancakes at a time usually works well).
⏱️ 20 min - 5
Fry the eggs: While the last batch of pancakes is cooking, wipe the frying pan clean. Add the crispy chili oil to the pan and heat over medium heat until shimmering. Carefully crack the eggs into the hot chili oil, spacing them apart. Cook to your desired doneness. For runny yolks and set whites, cook for about 2-3 minutes, then cover the pan with a lid or a heat-safe bowl for the last 30-60 seconds to steam the top of the eggs and ensure the whites are fully cooked without overcooking the yolk.
⏱️ 5 min - 6
Assemble and serve: To serve, stack one or two crispy sweet potato pancakes on each plate. Top each stack with a chili oil fried egg. Dollop with creme fraiche or plain yogurt, then scatter pickled red onions, a drizzle of extra crispy chili oil, and a sprinkle of fresh chives or green onions. Serve immediately.
⏱️ 5 min