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Cheesy Potato Pancakes Recipe

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4.2 from 14 reviews

These Cheesy Potato Pancakes are crispy on the outside and tender inside, packed with grated russet potatoes, scallions, garlic, and melted Monterey Jack cheese. Perfectly fried to golden perfection and served warm with sour cream, they make an irresistible snack or appetizer for gatherings and family meals.

Ingredients

Potato Pancake Mixture

  • 6 medium russet potatoes (about 2 lbs, yields about 6 cups grated potatoes)
  • 3-4 scallions, thinly sliced
  • 2 garlic cloves, pressed
  • 2 large eggs, beaten
  • ¼ cup (30 g) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3.5 oz (85 g) Monterey Jack cheese, sliced into thin 1-inch (2.5 cm) squares

For Frying and Serving

  • Vegetable oil, about ¼-inch depth for frying
  • Sour cream, for serving

Instructions

  1. Prepare the cheese: Slice the Monterey Jack cheese into thin 1-inch (2.5 cm) squares and set aside for assembling the pancakes.
  2. Slice scallions: Thinly slice the scallions to incorporate fresh flavor into the batter.
  3. Grate the potatoes: Using a box grater or food processor with a blade attachment, grate the russet potatoes. Pulse if using a processor to prevent long strands.
  4. Soak and drain potatoes: Soak the grated potatoes in cold water for about 10 minutes to remove excess starch. Drain and squeeze out as much water as possible to ensure crispy pancakes.
  5. Mix ingredients: In a large bowl, combine the drained grated potatoes, sliced scallions, pressed garlic, beaten eggs, flour, salt, and pepper. Mix well until evenly incorporated.
  6. Heat oil: Pour about ¼-inch of vegetable oil into a frying pan and heat it over medium-high heat until shimmering.
  7. Form and fill pancakes: Using a medium cookie scoop or tablespoon, drop a heaping spoonful of potato mixture into the hot oil and flatten it slightly. Place a slice of cheese on top, then cover it with about half a tablespoon more of the potato mixture, pressing gently to seal.
  8. Fry pancakes: Fry about 3-4 pancakes at a time without overcrowding. Cook for 3 minutes on each side, or until golden brown and cooked through. Transfer to paper towels to drain excess oil.
  9. Serve: Serve the cheesy potato pancakes warm with a dollop of sour cream. Optionally, smoked salmon pairs beautifully as an additional topping.

Notes

  • Make sure to squeeze out as much water as possible from the grated potatoes to achieve a crispy texture.
  • Do not overcrowd the pan to maintain oil temperature for even frying.
  • Use medium-high heat for frying; too hot will burn the pancakes, too low and they will absorb excess oil and be soggy.
  • The pancakes can be kept warm in a low oven while frying the remaining batches.
  • For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend or potato starch.
  • Adding smoked salmon or chives as toppings can enhance flavor and presentation.

Find it online: https://recipefeastful.com/cheesy-potato-pancakes-recipe/