These cheesy potato pancakes are a side dish or appetizer that everyone loves thanks to their crispy outside and tender inside. With less than 10 simple ingredients, it’s a recipe the whole family can help make!
One of my greatest weaknesses in the world of food (besides chocolate and French macarons, of course) is potatoes!
These cheesy potato pancakes are one of my favorites to make since they are quick and easy, and a creative way to eat potatoes! My kids love to help me prep this side dish recipe for dinner, which makes the 20-minute prep time more fun!
These potato pancakes are anything but bland. Flavored with plenty of scallions, garlic, and cheese, these crispy pancakes are both flavorful and soft. I use spicy Monterey Jack cheese for the filling, which gave my pancakes extra kick. If you like spicy, give it a try, or use a mild cheese, like plain Monterey Jack or Cheddar.
There are so many amazing dishes you can prepare with potatoes, but I feel like I don’t share enough of them here. Be sure to try my cheesy tater tots, garlic rosemary baked steak fries, extra crispy baked potato chips? They are all so delicious and sure to become family favorites!
⭐️⭐️⭐️⭐️⭐️ One reader said: “It is very tasty. I did not have Monterey jack cheese so I used what I had. It was gone in no time. I will make the full recipe next time.” ~Manon
Key Ingredient Notes
- Medium russet potatoes – You need about 6 cups of grated potatoes.
- Scallions add a nice light onion flavor and freshness.
- Garlic cloves give the potatoes a nice punch of garlic flavor.
- Large eggs bind the potato pancakes together.
- All-purpose flour – A second ingredient that holds the pancakes together.
- Monterey Jack cheese – You can choose any cheese you like here. I love adding a little bit of kick with spicy Monterey Jack.
How to make cheesy potato pancakes
- Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
- Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as you can.
- Combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and pepper in a large bowl. Mix well.
- Add about ¼ inch of oil to a frying pan and heat over medium-high heat.
- Drop 1 heaping tablespoon of the potato mixture into the oil (I use this medium cookie scoop for this step), flatten it, and place a slice of cheese in the middle.
- Cover the cheese with about ½ tablespoon of the potato mixture. (Cook 3-4 pancakes at a time, and don’t overcrowd the pan.)
Make the potato pancakes all the same size
My secret weapon for uniform pancakes is this handy-dandy medium cookie scoop. It’s such a handy tool for all things, from cookies to meatballs, from pancakes to truffles! A-kitchen-must-have. Period.
- Cook the pancakes for about 3 minutes on each side, or until golden brown and cooked through.
- Remove the pancakes on a paper towel to drain.
- Serve warm with sour cream. (Also, smoked salmon makes a great addition to these pancakes.)
Expert Tips
- Soak the potatoes in water for 10 minutes before mixing everything together. This helps to remove excess starch to help the potatoes bind more easily.
- Make sure you squeeze the grated potatoes well to remove excess liquid before mixing. If you don’t, you could end up with soggy pancakes.
- Don’t crowd the pan when frying. You want even browning of the pancakes, so be sure to leave enough space in between when cooking.
- Add other spices and herbs if desired. I love to add smoked paprika, cayenne for heat, chili powder, even cumin and coriander. In terms of herbs, add thyme, rosemary, chives, parsley, and more! The world is your oyster in terms of flavor here.
- Serve with all different toppings. I love the classic sour cream for serving, but you could also add smoked salmon or caviar if you’re feeling fancy, thinly sliced roast beef, or some chopped cherry tomatoes and avocado.
Storage
Store any leftover cheese and potato pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, or even better, re-crisp in a skillet on both sides until warmed through.
You can freeze the potato pancakes for up to 2 months. When ready to reheat, thaw in the fridge overnight, then warm through.
FAQs
Not squeezing the potatoes dry enough before mixing with the other ingredients is the most important step. This helps to remove the excess liquid to help them bind.
Latkes are a specific potato pancake recipe made in the Jewish tradition, while potato pancakes are a more broad term for all different types of potato pancakes.
You can serve them as an appetizer or a side dish for a meal or as a main course.
More Delicious Potato Recipes
Cheesy Potato Pancakes
Ingredients
- 6 medium russet potatoes Note 1
- 3-4 scallions
- 2 garlic cloves minced
- 2 large eggs beaten
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 3.5 oz (g) Monterey Jack cheese
- Vegetable oil for frying
- Sour cream for serving
Instructions
- Slice the cheese into thin 1-inch (2.5cm) squares. Set aside.
- Thinly slice the scallions.
- Grate the potatoes preferably on a box grater. (If using a food processor, make sure to pulse the shredded potatoes with the blade attachment to cut the long strands.)
- Soak the grated potatoes in cold water for about 10 minutes. Drain and squeeze out as much water as you can.
- In a large bowl, combine the grated potatoes, sliced scallions, garlic, eggs, flour, salt, and pepper. Mix well.
- Add about ¼ inch of oil into a frying pan and heat over medium-high heat.
- Drop about 1 heaping tablespoon of the potato mixture into the oil (I use this medium cookie scoop for this step), flatten it, and place a slice of cheese in the middle. Cover the cheese with about ½ tablespoon of potato mixture.
- Cook about 3-4 pancakes at a time, and don’t overcrowd the pan.
- Cook the pancakes for about 3 minutes on each side, or until golden brown and cooked through. Remove the pancakes onto a paper towel to drain.
- Serve warm with sour cream and more scallions. (Also, smoked salmon makes a great addition to these pancakes.)
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– Store any leftover cheese and potato pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, or even better, re-crisp in a skillet on both sides until warmed through.
– You can freeze the potato pancakes for up to 2 months. When ready to reheat, thaw in the fridge overnight, then warm through.
Nutrition
This recipe was originally published on September 7th, 2015.
It is very tasty. I did not have monterey jack cheese so I used what I had. It was gone in no time. I will make the full recipe next time.
So happy you tried and loved this recipe, Manon!! Thank you for your feedback.