Potato Cheese Pancakes

Equipment

• Box grater or food processor (grating attachment)
• Large mixing bowl
• Clean kitchen towel or cheesecloth (for squeezing excess moisture)
• Large non-stick skillet or cast-iron skillet
• Spatula

Ingredients

For the Potato Cheese Pancakes:

• 2 lbs (about 900g) Russet or Yukon Gold potatoes , peeled
• 1 cup Shredded Mozzarella or Cheddar Cheese (or a blend of both)
• 1/2 cup Shredded Sharp Cheddar Cheese (for extra depth of flavor)
• 1 small Yellow Onion , finely grated
• 2 Large Eggs , lightly beaten
• 1/4 cup All-Purpose Flour (or cornstarch for extra crispiness)
• 2 Green Onions , thinly sliced
• 1/2 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper
• 3–4 tbsp Vegetable Oil or Avocado Oil (for frying)

Optional Serving Toppings:

• Sour cream or Greek yogurt
• Extra sliced green onions or fresh chives
• Applesauce (for a traditional sweet-and-savory contrast)

Instructions

Step 1: Prep and Shred the Potatoes

1. Shred: Using the large holes of a box grater or a food processor, grate the peeled potatoes and yellow onion.
2. Remove Moisture (Crucial Step): Transfer the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Gather the edges and squeeze out as much water as humanly possible into the sink. Removing moisture is the secret to getting a ultra-crispy texture rather than a soggy pancake!

Step 2: Mix the Batter

1. In a large bowl, combine the drained potato-onion mixture, shredded cheeses, beaten eggs, flour, sliced green onions, garlic powder, salt, and black pepper.
2. Mix thoroughly with a spatula or your hands until everything is evenly combined and cohesive.

Step 3: Fry to Golden Perfection

1. Heat the Oil: Place a large skillet over medium-high heat (Heat Intensity: 7 out of 10 ). Add 2 to 3 tablespoons of frying oil and allow it to shimmer.
2. Form the Pancakes: Scoop approximately 1/3 cup of the potato-cheese mixture for each pancake and place it into the hot oil. Use the back of your spatula to gently press each scoop into a flat disc (about 1/2-inch thick).
3. Fry: Fry in batches of 3 or 4 to avoid overcrowding the pan. Cook for 4 to 5 minutes per side , adjusting heat to medium if the cheese browns too quickly before the potato cooks through. Flip when the edges are deep golden-brown and crispy.
4. Drain: Transfer the cooked pancakes to a paper-towel-lined plate to drain off excess oil. Repeat with the remaining mixture, adding another tablespoon of oil if needed.

Step 4: Serve Warm

1. Serve immediately while hot and crisp, accompanied by a spoonful of cool sour cream, extra chives, or applesauce.

Nutrition

Calories: 385 kcal · Protein: 14 g · Fat: 22 g · Carbohydrates: 34 g Dietary · Saturated Fat: 8 g · Fiber: 4 g · Sugar: 2 g · Sodium: 780 mg