Description
These Cheesy Potato Pancakes are crispy on the outside and soft on the inside, filled with melted cheese and seasoned to perfection. This savory dish is perfect as a side or even a main, ideal for any easy dinner recipe. Whether served with a dollop of sour cream or as a snack, they’re sure to become a family favorite.
Ingredients
Units
Scale
- 4 large russet potatoes, peeled and grated
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 large eggs
- 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 3 tbsp olive oil (for frying)
Instructions
- Grate the potatoes and place them in a clean kitchen towel. Squeeze out excess moisture.
- In a large bowl, combine the grated potatoes, shredded cheddar cheese, chopped onion, eggs, flour, garlic powder, salt, and pepper. Mix until well combined.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Take a scoop of the potato mixture (about 2-3 tablespoons) and form it into a pancake shape. Place it in the skillet and flatten slightly.
- Cook the pancakes for 3-4 minutes on each side, or until golden and crispy. Add more oil as needed.
- Remove from the skillet and drain on paper towels.
- Garnish with fresh parsley before serving.
Notes
- For a twist, add a bit of grated Parmesan cheese to the potato mixture for extra flavor.
- These pancakes can be made in advance and reheated in the oven for a few minutes.
- Serve with sour cream, apple sauce, or your favorite dipping sauce.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6 g
- Cholesterol: 70mg