Cheesy Potato Pancakes
Golden, crispy, and packed with melty cheese!
Equipment
- Large mixing bowl
Ingredients
For the Pancake Base:
- 2 pounds russet potatoes about 4 medium
- 1 medium yellow onion
- 2 large eggs
- ¼ cup all-purpose flour substitutable with gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded cheese cheddar, mozzarella, or Gruyère
For Cooking & Serving:
- Vegetable oil or clarified butter for frying
- Serving Options: Sour cream applesauce, chopped chives, green onions, or extra cheese
Instructions
Step 1: Prepare the Potatoes
- Peel and grate potatoes using a box grater or food processor.
- Transfer to a bowl of cold water and soak for 5 minutes.
- Drain thoroughly using a colander.
Step 2: Remove Excess Moisture
- Wrap the potatoes in a clean kitchen towel.
- Squeeze out as much liquid as possible.
Step 3: Prepare the Batter
- Grate the onion and squeeze out moisture.
- In a large bowl, mix the potatoes, onion, eggs, flour, baking powder, garlic powder, salt, and pepper.
- Fold in shredded cheese and let rest for 5-10 minutes.
Step 4: Cook the Pancakes
- Heat a skillet over medium heat with ¼ inch oil.
- Drop ¼ cup portions into the hot oil, flattening slightly.
- Cook for 3-4 minutes per side until golden brown.
- Transfer to a paper towel-lined plate or wire rack.
Step 5: Serve & Enjoy
- Keep warm in a 200°F oven if needed.
- Serve hot with desired toppings.
Notes
- For extra crispiness, squeeze potatoes well before mixing.
- If pancakes fall apart, there may be too much moisture—ensure proper draining.
- For gluten-free, substitute flour with rice flour or GF all-purpose mix.
- Reheating: Bake at 375°F for 5-7 minutes to retain crispness.
- Freezing: Freeze pancakes in a single layer, then store for up to 3 months. Reheat from frozen at 375°F for 10-12 minutes.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 12gFiber: 3g
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