Alice Rose These potato pancakes take the same principle as a good hash brown and build proper spice into the mixture itself, rather than relying on a sauce served alongside to do all the flavour work.
Cumin, chilli and fresh coriander run right through the batter, so every bite carries the same warmth rather than just the top layer touched by a dip.
They’re quick enough for a weekday breakfast, and equally good served as a side with something more substantial in the evening.
Why Building Spice Into the Batter Beats Adding It Only as a Topping
A potato pancake served with a spicy sauce on the side only delivers heat and flavour on the outer surface of each bite, leaving the interior tasting mostly of plain potato.
Mixing the spices directly into the grated potato batter means every forkful carries the same warmth throughout, rather than the flavour being concentrated only where the sauce happens to sit.
Squeezing the grated potato thoroughly dry before mixing in the spices and other ingredients is equally important here, since excess moisture dilutes the seasoning and stops the pancakes crisping properly once they hit the hot pan.
Ingredients for Gordon Ramsay Spicy Potato Pancakes
- 500g potatoes, peeled and coarsely grated
- 1 small onion, finely grated
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- 2 tbsp fresh coriander, chopped
- 2 tbsp plain flour
- 1 egg, beaten
- Salt and freshly ground black pepper
- 3 tbsp vegetable oil, for frying
How to Make Gordon Ramsay Spicy Potato Pancakes — Step by Step
Step 1 — Grate and Squeeze
Grate the potatoes and onion into a clean tea towel. Gather the edges and squeeze firmly over the sink to remove as much liquid as possible.
Step 2 — Combine
Transfer the dried potato and onion to a large bowl. Add the cumin, chilli powder, turmeric, coriander, flour and beaten egg. Mix thoroughly.
Step 3 — Season
Season generously with salt and pepper.
Step 4 — Heat the Pan
Heat the vegetable oil in a large frying pan over medium-high heat until hot.
Step 5 — Shape and Fry
Spoon portions of the mixture into the pan, flattening each with the back of a spoon into a pancake shape, roughly 8cm across.
Step 6 — Cook
Fry for 3–4 minutes per side, until deep golden and crisp, working in batches if needed.
Step 7 — Drain and Serve
Drain briefly on kitchen paper and serve immediately while hot.
My Top Tips for the Best Gordon Ramsay Spicy Potato Pancakes
Squeeze the grated potato thoroughly dry, as excess moisture both dilutes the spices and stops the pancakes crisping properly.
Mix the spices directly into the batter rather than relying on a sauce on the side, as this carries the flavour through every bite.
Don’t overcrowd the pan, as pancakes too close together will steam rather than crisp on the edges.
Flatten each pancake evenly, as an uneven thickness cooks unevenly, leaving some parts underdone while others overcook.
Serve immediately, as these pancakes are at their crispest straight from the pan.
Serving Suggestions
Serve with a dollop of yoghurt or soured cream and a wedge of lemon, or alongside a fried or poached egg for a more substantial breakfast. They also work well as a side with grilled meat.
How to Store Gordon Ramsay Spicy Potato Pancakes
In the fridge: Store cooked pancakes in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or dry pan to crisp back up.
In the freezer: Freeze well, cooked, for up to 2 months. Reheat from frozen in a hot oven until crisp and heated through.
Gordon Ramsay Spicy Potato Pancakes Recipe
Ingredients
Method
- Grate potato and onion, squeeze thoroughly dry.
- Combine with spices, coriander, flour and egg.
- Season.
- Heat oil in a pan.
- Spoon and flatten into pancakes.
- Fry 3–4 minutes per side until crisp.
- Drain briefly, serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Spicy Potato Pancakes
Why are my pancakes falling apart?
This usually means the mixture wasn’t bound well enough, either from too little flour or egg, or from the potato not being squeezed dry enough beforehand.
Can I make these less spicy?
Yes — reduce or leave out the chilli powder entirely, keeping the cumin and turmeric for warmth and colour without the heat.
Can I make the batter ahead of time?
It’s best made just before cooking, as the grated potato will start to discolour and release more liquid the longer it sits.
What can I serve these with for a full meal?
A poached or fried egg on top, alongside grilled tomatoes or wilted spinach, turns these into a more substantial breakfast or brunch.
