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Sandwiches with potatoes in a frying pan

Skillet Potato Toasts

A hearty hot snack you can pull together in a hurry — and it goes with everything! These skillet potato toasts are a way to make breakfast or lunch feel a little special and out of the ordinary. It's not something to make every day, since it comes out good and crispy-fried, but every now and then it's worth the treat. The little toasts are just too tasty!

MariaS

Recipe author

Sandwiches with potatoes in a frying pan

Composition / ingredients

Servings:

Potatoes

470

White bread (7 slices)

300

Salt

Vegetable oil

Tomatoes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 19 % 7 g

Carbohydrates 70 % 26 g

181 kcal

GI: 38 / 0 / 62

Cooking method

Cooking time: 30 min

Step 1:

Gather what you'll need for the skillet potato toasts: a few slices of white bread (a firmer, day-old loaf works well), potatoes, vegetable oil for frying, salt, and a fresh tomato to serve.
Step 2:

Scrub the potatoes well, peel them, and grate them — I use the fine side of the grater. Add salt to taste. If they release a lot of juice, squeeze out the excess. At this point you can stir all sorts of extras into the potato: spices to taste, grated cheese, chopped fresh herbs, or finely chopped mushrooms.
Step 3:

Spread the grated potato over the bread slices in an even, neat layer, pressing down lightly with a fork or your fingers.
Step 4:

Carefully lay the toasts in a well-heated skillet with vegetable oil. Important: place them potato-side down! Fry on that side over medium-high heat until browned to your liking.
Step 5:

Flip the toasts and cook another minute or so to lightly brown the bread. Take them out of the skillet and serve right away. Rinse the tomato, pat it dry, slice it into rounds or half-moons, and lay the slices on top. A few sprigs of fresh dill make a nice finishing touch.

You can season the potato with spices like ground black pepper, asafoetida, paprika (plain or smoked), or turmeric. Svan salt or khmeli-suneli (a Georgian spice blend) also work well. Instead of regular salt, try black Indian salt (kala namak) — it gives the dish a subtle egg-yolk flavor that makes it much tastier and more interesting!