Cheesy Potato Pancakes
Delicately crispy crust + pillowy soft inside + ooey gooey cheese filling = DELICIOUS cheesy potato pancakes!
One of my greatest weaknesses in the world of food (besides chocolate and french macarons, of course) is potatoes!
There are so many amazing dishes you can prepare with them, but I feel like I don’t share enough of them here. But I made sure to share the top ones. Have you tried my cheesy tater tots? How about garlic rosemary baked steak fries? Or extra crispy baked potato chips? They are all tasty and on “healthier” side.
Today’s potato recipe though isn’t so healthy. But it’s so so good. Delicately crispy crust + pillowy soft inside + ooey gooey cheese filling! Can this be any better?? Hardly…
These potato pancakes are nothing but bland. Flavored with good amount of scallions, garlic and cheese, these crispy pancakes are so flavorful and soft. I used spicy Monterey Jack cheese for the filling, which gave my pancakes extra kick. If you like spicy, give it a try!
As always, here is the step-by-step photo tutorial.
I made hors d’oeuvres-size pancakes here, but you can, of course, adjust the size to your own liking.
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.
Sour cream, or crème fraîche make perfect condiment for these cheesy pancakes. If you want to get fancy add some smoked salmon. -> Perfect brunch!! 😉
Hope you enjoyed this recipe. Thank you for reading!
Cheesy Potato Pancakes
Yield: About 24 mini pancakes
Ingredients:
- 6 medium russet potatoes (about 2lbs, yields about 6 cups grated potatoes)
- 3-4 scallions
- 2 garlic cloves, pressed
- 2 large eggs, beaten
- ¼ cup (30gr) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3.5oz (85gr) Monterey Jack cheese
- Vegetable oil for frying
- Sour cream for serving
Directions:
- 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 a 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 1/4-inch oil into a frying pan and heat over medium high heat.
- Drop about 1 heaping tablespoon of potato mixture into the oil (I use this medium cookie scoop for this step), flatten the mixture and place a slice of cheese in the middle. Cover the cheese with a little bit of potato mixture (about ½ tablespoon of mixture).
- Cook about 3-4 pancakes at a time, and don’t overcrowd the pan. Cook the pancakes about 3 minutes on each side, or until the pancakes are cooked through and golden brown. Remove the pancakes on paper towel to drain.
- Serve warm with sour cream. (Also smoked salmon makes a great addition to these pancakes.)
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This recipe was originally published on September 7th, 2015.
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Your timing couldn’t be better posting this recipe.We’re hosting a family dinner on Sunday and I was trying to look for something different to make with potatoes other than mashed or roasted all the time. Now I can’t wait til Sunday to try them based on the other people’s comments and how good they are. I’m thinking I’ll have to double the recipe for 9 people. It’s not too cold up here in Stoney Creek, Ontario, Canada but we’re done with winter hopefully and looking forward to the warmer weather coming too.
Hi, Janet! So glad to hear you’re making this for your dinner! Hope they turned out good, and everyone enjoyed it. We’re having a fabulous weather here over the weekend, and it looks like it’ll continue into the week too! Yay!
These look amazing! (Gorgeous photos!)
I think I actually have all of these ingredients right now… I will have to try making them for dinner!
Thanks for linking up to This is How We Roll linky party!
Thank you, Andrea. Hope you enjoy them.
Hi Shinee,
I love potato patties and make them all the time but this recipe is exceptional – I usually make enough to reheat for another meal but the first batch never had a chance to cool down, I scarfed the lot! The spring onions (which is what we call scallions in Australia) make a huge difference as does the slice of sharp cheese. Thank you for a brilliant upgrade.
James.
Hi, James! So glad you tried the recipe and enjoyed them! They’re truly addicting. 🙂 Thanks for your feedback!
This recipe looks so delicious! Hi, I’m Anita visiting from Creative Ways Link Party.
Thanks, Anita!
Shinee, potatoes are my weakness, too and these pancakes look like my every dream come true!
Thanks, Amy!
I think my family would love it if I made these. I have the perfect cheese to try with these potato pancakes.
Sounds awesome, Aliza! I’m sure you all will enjoy these. 🙂
These crispy potato pancakes look seriously tasty, Shinee! Love the oozy cheese in the middle and the ultra crispy outside! Like the idea of serving these with sour cream! Amazing flavour, excited to try the recipe! 😀
Yay, let me know how you like it. The cheese just takes it over the top!! 🙂
These look delicious!
Thanks, sweetie!